Low Sodium Glazed Smoky Paprika Roasted Carrots

Total time40 min

Prep time10 min

Cook time30 min

Low Sodium Glazed Smoky Paprika Roasted Carrots

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Ingredients

4 servings

1.5 lb carrots, peeled and halved lengthwise if thick
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp maple syrup
1 tsp apple cider vinegar

For the glaze

¼ tsp smoked paprika

For serving

1–2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or leave it bare — both work.
2
In a large bowl, toss the carrots with the olive oil, 1 tsp smoked paprika, cumin, cayenne (if using), salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet, cut-side down if halved, with space between pieces.

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