ROASTED BABY CARROTS, WITH CHILE, MINT AND ORANGE GLAZE
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
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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Tahir Tahirnawaz
[email protected]I'm not sure what I did wrong, but my carrots didn't turn out as good as I expected. They were a bit too sweet for my taste.
Cindy Lole
[email protected]These carrots are a delicious and healthy side dish that the whole family will enjoy.
Shokunbi Owolabi
[email protected]These carrots are a great make-ahead dish. You can roast them ahead of time and then reheat them when you're ready to serve.
Pupudu Chathuranga
[email protected]I love the way the orange glaze glistens on the carrots when they come out of the oven.
Tanjimul Hamim
[email protected]These carrots are a great way to get your daily dose of vegetables. They're also a good source of fiber, which can help you feel full and satisfied.
Gaming Oceanic
[email protected]I'm not a huge fan of carrots, but these were really good. The glaze was flavorful and the carrots were perfectly roasted.
Yasir Malik
[email protected]These carrots are a great way to add some color and flavor to your plate. They're also a good source of vitamins and minerals.
Arhum Taha
[email protected]I made these carrots for my Easter dinner, and they were a big hit. They were so easy to make, and they looked and tasted amazing.
Vera Nuhanovic
[email protected]These carrots are delicious! I love the way the orange glaze caramelizes in the oven.
Stef Scott
[email protected]I've made these carrots several times, and they're always a hit. They're a great way to get my family to eat their vegetables.
The Ark
[email protected]These carrots are a great side dish for any occasion. They're perfect for a weeknight dinner, a potluck, or a special holiday meal.
Prokash Sardar
[email protected]I love the combination of flavors in this dish. The orange glaze is sweet and tangy, the chile adds a bit of heat, and the mint adds a refreshing touch.
Geraldine Sanchell
[email protected]These carrots are so easy to make, and they're a great way to use up baby carrots that you have on hand.
Abdu Sied
[email protected]I made these carrots for a potluck, and they were a huge hit. Everyone loved them, and I got lots of compliments.
Maryann Elias
[email protected]These carrots are a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy glaze, and they ate them all up.
XEETRI SABIN
[email protected]I'm not usually a fan of carrots, but these were amazing! The glaze was so flavorful, and the carrots were perfectly roasted.
Victoria Maduakor
[email protected]These carrots are so delicious! The orange glaze is the perfect balance of sweet and tangy, and the chile and mint add a nice touch of heat and freshness.
Hamza Rashid
[email protected]I made these carrots for a side dish with grilled chicken, and they were perfect. They were easy to make and added a pop of color and flavor to the plate.
Darren Parkinson
[email protected]These roasted baby carrots were a hit at my dinner party! They were tender and flavorful, with a hint of spice from the chile and a refreshing citrus note from the orange glaze. Even my picky eaters loved them.