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; 2 teaspoons finely grated orange peel; 1 teaspoons dried crushed red pepper; 1 teaspoons salt; 1 Tbsp unseasoned rice vinegar

Roasted Baby Carrots, with Chile, Mint and Orange Glaze

Roasted Baby Carrots, with Chile, Mint and Orange Glaze might be just the side dish you are searching for. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 115 calories. This recipe serves 8. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of salt, orange peel, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

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.

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Carrot

Glaze