Roasted Baby Carrots, with Chile, Mint and Orange Glaze

Ingredients

• 4 bunches baby carrots trimmed peeled ( 32)
• 2 tablespoons mint leaves fresh thinly sliced
• 2 tablespoons olive oil divided
• 0.3 cup orange juice fresh
• 0.5 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 
• 1 tablespoon rice vinegar 

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat oven to 375°F.
2. Whisk juice, 1tablespoon oil, and vinegar in small bowlto blend; set aside.
3. Stir remaining 1 tablespoon oil,crushed red pepper, and salt in mediumbowl.
4. Add carrots and toss to coat. Scrapecarrot mixture onto large rimmed bakingsheet. Arrange carrots in single layer.
5. Roast carrots until almost tender,stirring occasionally, about 15 minutes(depending on size).
6. Add juice mixtureand toss to blend. Roast until juices arereduced to glaze and coat carrots, stirringoccasionally, about 10 minutes longer.Season to taste with more salt, if desired.
7. Transfer carrots to large bowl; add mintand orange peel and toss to blend.
8. Transferto serving bowl.
9. Bon Appétit