Dried crushed red pepper adds heat to the glazed carrots.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
Step 2
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.
Step 3
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.
Nutrition Per Serving
How would you rate Roasted Baby Carrots, with Chile, Mint and Orange Glaze?
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Reviews (7)
Back to Top很好。幸运,我能找到婴儿juice carrots that were so fresh that they cooked up beautifully with the other ingredients. A simple dish to pair with other foods - the chile and mint add interest but don't overpower the rest of the meal.
jsbjk
Winnetka, IL
5/17/2016
We thought these were OK. I suggest you go easy on the mint (I *love* mint, but the texture was a bit off), heavier on the orange and chili (not Chile).
alzahra
4/14/2010
I generally like my carrots raw, but was intrigued by the ingredients in this recipe and impressed by the reviews. I made it last night and it is a keeper. Even my husband, who does not like cooked carrots thought it was terrific.
medi8tor
Los Angeles, CA
4/6/2010
I made this for a side dish for Easter this year. I couldn't find the baby carrots but is did use those tiny carrots you can get at Costco. They were delicious and I do not like cooked carrots. I would add more Chili and mint to this the next time. They were beautiful and very flavorful!
CMiehls
Anahiem, Ca.
4/5/2010
We made them for company, they were so good and our guest said, I don't like carrots, but these are fabulous. Yep, they sure are tasty without the sugar glaze. Definitely, making them for Easter but without the crushed red pepper - this way kids will love them also.
Jo3
Princeton, NJ
4/3/2010
Thought these were FABULOUS! A strong statement for carrots but I was really impressed. After the initial roasting I finished them off in a large saute pan. Already made them twice. Highly recommend you give them a try.
saam33
Los Angeles
3/31/2010
I love plain roasted carrots, but not crazy about 'glazed' carrots. However, this recipe has a nice combination of flavors. Will definitely make again.
dory92064
San Diego CA
2/26/2010
