Orange Roasted Baby Carrots Recipes

ORANGE-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 450˚.
• Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.)
• Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer.
• Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature.

ORANGE-ROASTED BABY CARROTS WITH HONEY

Steps:

• Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter. Drizzle lightly with additional olive oil. Sprinkle with fleur de sel.

SWEET-ORANGE ROASTED BABY CARROTS

Steps:

• Preheat oven to 400°F. Toss all ingredients together in a 13 X 9-inch baking pan until well-coated. Cover with foil and bake, shaking pan once to toss, until carrots are crisp-tender, about 30 to 35 minutes.
• Uncover pan and roast until carrots are tender and most of the liquid has evaporated, about 8 to 10 minutes more. Yields about 3/4 cup per serving.

ROASTED ORANGE-PAPRIKA CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.).
• Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
• Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
• Bake 30 minutes.
• Add the butter and lemon juice to the pan, stirring to melt the butter. Continue baking about 5 minutes or until the carrots are glazed and tender.

ROASTED BABY CARROTS WITH CHILE, MINT, AND ORANGE GLAZE

Steps:

• Preheat oven to 375°F 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.

ORANGE GLAZED BABY CARROTS

Steps:

• Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.