Roasted Baby Carrots, with Chilli, Mint and Orange Glaze

Ingredients for Roasted Baby Carrots, with Chilli, Mint and Orange Glaze

• 60ml fresh orange juice

• 2 tablespoons olive oil, divided

• 1 tablespoon unseasoned rice vinegar

• 1/2 teaspoons dried crushed red pepper

• 1/2 teaspoons salt

• 4 bunches baby carrots (about 32), trimmed, peeled

• 2 tablespoons thinly sliced fresh mint

• 1 1/2 teaspoons finely grated orange peel

How to make Roasted Baby Carrots, with Chilli, Mint and Orange Glaze

Preheat oven to 191°C. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.