Labadie Recipe Database

Name Roasted Baby Carrots with Chile, Mind and Orange Glaze Number of People 8 List of Ingredients 1/4 cup orange juice 2 T olive oil, divided 1 T unseasoned rice vinegar 1/2 tsp. dried, crushed red pepper 1/2 tsp. salt 4 bunches baby carrots (about 32), trimmed and peeled 2 T thinly sliced fresh mint 1 1/2 tsp. finely grated orange peel Description Preheat oven to 375 degrees.  Whisk juice, 1 T oil and vinegar in small bowl to blend; set aside. Stir remaining 1 T 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 juice are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer.  Season to taste with more salt.  Transfer carrots to large bowl; add mint and orange peel and toss to blend. Time 45 minutes Difficulty (1-5) 1 Notes This took longer to bake than the recipe says. Image