Best Roasted Baby Carrots With Chile Mint And Orange Glaze Recipes

Roasted Baby Carrots, with Chile, Mint and Orange Glaze image

Provided by Daniel Patterson

Yield Makes 8 servings

Number Of Ingredients 8

1/4 cup fresh orange juice
2 tablespoons olive oil, divided
1 tablespoon unseasoned rice vinegar
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
4 bunches baby carrots (about 32), trimmed, peeled
2 tablespoons thinly sliced fresh mint
1 1/2 teaspoons finely grated orange peel

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-Roasted Rainbow Carrots image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated orange zest (see Cook's Notes)
2 tablespoons freshly squeezed orange juice
1 teaspoon fleur de sel

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.