Roasted Baby Carrots With Chile Mint And Orange Glaze Recipes

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.

ROASTED BABY CARROTS WITH THYME

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
• Spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
• Remove from oven and place in serving bowl.
• Sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.

ASIAN SPICED ROASTED BABY CARROTS

Steps:

• Preheat the oven to 450ºF.
• Combine the carrots, oil and salt in a medium bowl.
• Spread the carrots on a rimmed baking sheet and roast, stirring once, until tender and starting to brown, 20-25 minute.
• Meanwhile, combine the soy sauce, butter, ginger, cumin, vinegar, sesame oil, and pepper in a large bowl.
• When the carrots are tender, add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated.
• Serve immediately.