Roasted Baby Carrots with Chile

April 3, 2012 3:59 PM EDT
Roasted Baby Carrots with Chile
Roasted Baby Carrots with Chile (Photo: Flickr)

Ingredients
1/4 cup orange juice
2 tbsp olive oil, divided
1 tbsp rice vinegar
1/2 tsp dry red pepper flake
4 bunches baby carrots
1-2 tbsp fresh mint, thinly sliced
Salt and pepper

Directions
1. Preheat oven to 375 degrees F.
2. In a small bowl, combine juice, 1 tablespoon oil, and vinegar.
3. In another bowl, combine 1 tablespoon oil, red pepper, salt and pepper.
4. Toss in carrots to coat with the seasoning.
5. Arrange carrots in single layer on a large baking sheet.
6. Roast carrots until they become soft, for about 15-20 minutes.
7. Add juice mixture over roasted carrots. Roast again until juices are reduced to glaze carrots, stirring occasionally, additional10 minutes.
8. Transfer carrots to a large bowl. Sprinkle mint. Serve in a salad bowl.

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