Skillet-Roasted Carrots with Smoky Spiced Almonds and Parsley | America's Test Kitchen

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