Roasted Baby Carrots, with Chile, Mint and Orange Glaze

Name: Roasted Baby Carrots, with Chile, Mint and Orange Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 bunches baby carrots (about 32), trimmed, peeled; 2 Tbsps thinly sliced fresh mint; 2 Tbsps olive oil, divided; 59 milliliters fresh orange juice; 1 teaspoons dried crushed red pepper; 1 teaspoons salt; 1 Tbsp unseasoned rice vinegar

Roasted Baby Carrots, with Chile, Mint and Orange Glaze might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegan recipe has 115 calories, 2g of protein, and 4g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of salt, mint, unseasoned rice vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Whisk juice, 1tablespoon oil, and vinegar in small bowlto blend; set aside.

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Vinegar

Juice

Cooking Oil

Equipment you will use

Whisk

Stir remaining 1 tablespoon oil,crushed red pepper, and salt in mediumbowl.

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Red Pepper Flakes

Salt

Cooking Oil

Add carrots and toss to coat. Scrapecarrot mixture onto large rimmed bakingsheet. Arrange carrots in single layer.

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Carrot

Roast carrots until almost tender,stirring occasionally, about 15 minutes(depending on size).

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Carrot

Add juice mixtureand toss to blend. Roast until juices arereduced to glaze and coat carrots, stirringoccasionally, about 10 minutes longer.Season to taste with more salt, if desired.

Ingredients you will need

Carrot

Glaze