Roasted Baby Carrots with Chili and citrus glaze

We got this recipe from epicurious and really liked it.  I just used 1.5 small bags of the baby carrots rather than real baby carrots.  I forgot to add the orange peel, but we really liked them just the same.  Leave out the chili so it is not too spicy.
Also, we needed to bake them a lot longer so they were not still crunchy.

• 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

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.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Baby-Carrots-with-Chile-Mint-and-Orange-Glaze-357513#ixzz2Lxuf6taV