Introduction
This delightful dish, “Roasted Baby Carrots with Chile, Mint and Orange Glaze,” offers a fusion of sweet, spicy, and refreshing flavors. Designed for those who appreciate culinary creativity, this recipe promises to elevate the humble baby carrot into an unforgettable entrée that’s as visually appealing as it is delicious.
Tips for This Recipe
For best results, ensure your baby carrots are evenly spaced on a rotating baking sheet with a silicone liner to promote uniform cooking and ease of handling. Incorporate optional equipment like the spiralizer or mandoline slicer for added variety in texture and shape.
Why You Will Love This Recipe
The harmonious blend of chile, mint, and orange glaze infuses each bite with a unique taste experience. Roasting carrots brings out their natural sweetness while the contrasting flavors create an exciting profile that will leave you craving more. It’s not just food; it’s a culinary adventure in every serving.
Ingredients
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 and peeled,
2 tablespoons thinly sliced fresh mint.
Advised Equipment
– Rotating Baking Sheet with Silicone Liner
– Oven Roaster Tray
– Silicone Basting Brush
– Cooker Scale (Optional)
– Spiralizer (Optional)
– Mandoline Slicer (Optional)
– High-Speed Food Blender
– Non-Stick Pot with Lid (Optional)
– Measuring Cups & Spoons Set
– Aluminum Cookie Sheets (Alternative Roasting Trays)
– Digital Oven Thermometer
