Roasted Baby Carrots With Chile Mint And Orange Glaze Recipes

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ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE



Roasted Baby Carrots, with Chile, Mint and Orange Glaze image

Provided by Daniel Patterson

Categories     Side     Roast     Easter     Vegetarian     Quick & Easy     Low Cal     Dinner     Mint     Root Vegetable     Carrot     Low Cholesterol     Orange Juice     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots (about 32), trimmed, peeled
2 tablespoons thinly sliced fresh mint
1 1/2 teaspoons finely grated orange peel

Steps:

  • Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  • Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer.
  • Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl.

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