Roasted Baby Carrots, with Chile, Mint and Orange Glaze
Roasted Baby Carrots, with Chile, Mint and Orange Glaze is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.