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Roasted Baby Carrots, with Chile, Mint and Orange Glaze
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil, divided
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 4 bunches baby carrots (about 32), trimmed, peeled
- 2 tablespoons thinly sliced fresh mint
- 1 1/2 teaspoons finely grated orange peel
Directions:View on Epicurious
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