Roasted Carrots With Smoked Paprika

• 2 1/2 lbs medium carrots, peeled and halved lengthwise (cut to uniform size and thickness)
• 2 tablespoons blood orange olive oil
• 1 1/2 teaspoons spanish smoked paprika (this can be reduced if you want)
• 1 teaspoon kosher salt
• 2 tablespoons brown sugar, plus
• 1 teaspoon dark molasses
• 1/2 teaspoon ground cumin
• 2 tablespoons sherry wine vinegar (can sub Spanish dry sherry but *not* cooking sherry)
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons finely chopped fresh Italian parsley (cilantro is a good sub!)

1. Preheat oven to 450u0b0.
2. Place the carrots in a large, non-reactive bowl.
3. Stir in the remaining ingredients except for the fresh parsley. Toss well to coat.
4. Transfer the mixture to a jelly roll pan in a single layer.
5. Bake for 25 minutes or until tender, stirring a few times to evenly roast.
6. Transfer to a serving platter and sprinkle with fresh parsley or fresh cilantro .

carrots, olive oil, spanish smoked paprika, kosher salt, brown sugar, dark molasses, ground cumin, sherry wine vinegar, fresh ground black pepper, fresh italian parsley

Taken from www.food.com/recipe/roasted-carrots-with-smoked-paprika-490244 (may not work)