Roasted Baby Carrots With Chile, Mint, and Orange Glaze
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 59.14 ml fresh orange juice
- 29.58 ml olive oil, divided
- 14.79 ml unseasoned rice vinegar
- 2.46 ml dry crushed red pepper
- 2.46 ml salt
- 4 bunch baby carrots, trimmed, peeled (about 32)
- 29.58 ml thinly sliced of fresh mint
- 7.39 ml finely grated orange peel
directions
- 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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RECIPE SUBMITTED BY
I'm a single mom to four wonderful kids. They keep my hands full! My job as a nurse is very enjoyable, as I am definitely a "caretaker" type of person. I love being a mom and a nurse!
Circumstances beyond my control have made tightening my family's belt more than ever before. Even going through nursing school full-time with four kids wasn't this tight! Food prices, along with fuel prices are completely insane right now. We no longer go out to eat at our favorite restaurants anymore. I am ever grateful for finding RecipeZaar, as we have been finding our favorite dishes here. RecipeZaar has really helped us live within our new budget with all the delicious foods we have been trying. Thank you to all the recipe posters!