Paprika is a powdered spice made from ground dried chilis. Paprika varieties include: smoked paprika (used in this recipe), Hungarian paprika (traditionally sweet) and hot paprika (similar to cayenne pepper, but not as hot). The smoked paprika in this recipe provides the carrots with a smoky wood-fired flavor as if they were cooked over a fire. Try using smoked paprika in chicken, fish, pork, potato, rice, soup & stew recipes to add a smoky flavor and a vibrant red color.
2 lbs carrots, peeled and cut into 1/4" sticks
3/4 cup Parmigiano- Reggiano, finely shredded (or Parmesan)
1/4 cup olive oil
1 tsp smoked paprika
1 tsp kosher salt (plus additional as desired)
to taste, fresh ground black pepper
Serve with Spicy Aioli- see recipe
Preheat oven to 425 degrees.
In a large bowl toss carrots, Parmesan, olive oil, paprika, salt and pepper. Arrange in a single layer on two parchment lined baking sheets. Do not crowd carrots, as this will result in soggy carrots. Bake carrots for 20-25 minutes, turning pan and tossing carrots halfway through baking. Carrots are done when they have softened and the cheese has browned. Cook to desired crispness.