Roasted Baby Carrots, with Chile, Mint and Orange Glaze

Carrots are believed to have originated in Afghanistan over 5,000 years ago and were originally purple or yellow in color.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Baby Carrots, with Chile, Mint and Orange Glaze

Cooking Method: Roasting Cuisine: International Courses: Appetizer, Dinner Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Baby carrots
• 2 teaspoon Olive oil
• 3 tablespoon Orange juice
• 2 tablespoon Honey
• 1 teaspoon Chile powder
• 10 gram Fresh mint leaves
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix together the olive oil, orange juice, honey, chile powder, salt, and black pepper.
3. Toss the baby carrots in the mixture until well coated.
4. Arrange the carrots in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized.
6. Remove from the oven and let rest for 5 minutes.
7. Garnish with fresh mint leaves.
8. Serve hot as an appetizer or side dish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 18g6%

Sugars 10g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.