Skillet-Roasted Carrots with Smoky Spiced Almonds and Parsley

Name: Skillet-Roasted Carrots with Smoky Spiced Almonds and Parsley
Ingredients: 1/4 cup, sliced almonds, chopped fine; 1 teaspoon plus 2 tablespoons, vegetable oil, divided; 1/2 teaspoon, smoked paprika; 1/8 teaspoon plus ½ teaspoon, table salt, divided; Pinch , cayenne pepper; 1/2 cup, water; 1 1/2 pounds, large carrots, peeled, cut crosswise into 3- to 4-inch lengths, and cut lengthwise into even pieces; 1 tablespoon, chopped fresh parsley

Side Dishes
Vegetables
Vegetarian
Holiday
Thanksgiving

By Andrea Geary ･ Appears in Cook's Illustrated January/February 2020

A skillet can color carrots and concentrate their flavor three times faster than your oven.

SERVES 4

TIME 40 minutes

Skillet-Roasted Carrots with Smoky Spiced Almonds and Parsley

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