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Roasted Baby Carrots, with Chile, Mint and Orange Glaze


Roasted Baby Carrots, with Chile, Mint and Orange Glaze Recipe

Ingredients:
  • 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:
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