Roasted Baby Carrots With Chile, Mint, and Orange Glaze Recipe

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Roasted Baby Carrots With Chile, Mint, and Orange Glaze
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Ingredients:

Directions:

  1. Preheat oven to 375°F Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 39.82 Kcal (167 kJ)
Calories from fat 31.5 Kcal
% Daily Value*
Total Fat 3.5g 5%
Sodium 154.2mg 6%
Potassium 49.67mg 1%
Total Carbs 1.78g 1%
Sugars 0.88g 4%
Dietary Fiber 0.57g 2%
Protein 0.14g 0%
Vitamin C 5.9mg 10%
Vitamin A 0.2mg 8%
Iron 22.3mg 124%
Calcium 10.6mg 1%
Amount Per 100 g
Calories 174.87 Kcal (732 kJ)
Calories from fat 138.35 Kcal
% Daily Value*
Total Fat 15.37g 5%
Sodium 677.24mg 6%
Potassium 218.17mg 1%
Total Carbs 7.8g 1%
Sugars 3.86g 4%
Dietary Fiber 2.48g 2%
Protein 0.6g 0%
Vitamin C 25.9mg 10%
Vitamin A 1mg 8%
Iron 97.7mg 124%
Calcium 46.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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