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If your pantry contains Spanish smoked paprika, maple syrup and either broth or a bouillon cube, this savory side dish will set you back only the cost of a bag of carrots.

Smoky-Sweet Glazed Carrots

1 pound carrots (not baby-cut)

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 tablespoons vegetable broth (may substitute chicken broth)

2 tablespoons pure maple syrup

2 teaspoons sweet or hot Spanish smoked paprika (pimenton; may substitute 1 teaspoon dark chili powder)

Kosher salt

Trim the carrots, then cut them crosswise into 2½-inch pieces. Cut each of those pieces lengthwise into ¼-inch sticks.

Heat the butter and oil in a large skillet over medium heat. Add the carrots and stir to coat; cook for 2 minutes, reducing the heat as needed to keep the carrots from burning. Add the broth, syrup and smoked paprika; cook for about 10 minutes, tossing the carrots a few times, until they are tender and lightly browned and the liquid has reduced to a glaze.

Salt to taste; serve hot. Serves 4 or 5.

– Adapted from “The Clean Plates Cookbook: Sustainable, Delicious and Healthier Eating for Every Body,” by Jared Koch with Jill Silverman Koch (Running Press, 2013).

Per serving (based on 5): 100 calories, 1g protein, 15g carbohydrates, 5g fat, 2g saturated fat, 5mg cholesterol, 120mg sodium, 3g dietary fiber, 9g sugar.