Carrots with smoky pimenton-orange glaze

Time 50 minutes
Yields Serves 8 to 10
Carrots with smoky pimenton-orange glaze
(Bryan Chan / Los Angeles Times)

Peel and cut the carrots into 2 to 2 1/2 -inch lengths. Cut these into sticks of roughly equal size -- the thin tips can be cut in half, the slightly fatter middles in quarters and the large base in sixths. You should have about 9 cups of carrots. (The recipe can be made to this point a day ahead and refrigerated in a tightly covered container.)


Combine the carrots in a large skillet with the garlic, water, olive oil and salt. Toss to mix well. Cook, covered, over medium-high heat until the carrots just begin to become tender, about 5 minutes. Remove the lid and increase the heat to high. Cook stirring frequently, until the liquid has reduced to a glaze in the bottom of the pan, about 5 to 7 minutes more.


While the carrots are cooking, combine the orange juice, lemon juice and pimenton in a small bowl and stir until smooth. When the cooking liquid in the pan has reduced to a glaze, add the citrus-pimenton combination to the pan and toss to coat the carrots evenly. Cook until the carrots are glazed, 3 to 5 minutes.


Before serving, stir in the almonds and minced parsley. Season to taste with salt. Serve hot or at room temperature.

Pimenton de la vera is Spanish smoked paprika.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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