Roasted Baby Carrots, with Chile, Mint and Orange Glaze - PCOS-Friendly Recipe
This Roasted Baby Carrots, with Chile, Mint and Orange Glaze is a PCOS-friendly recipe.
Nutrition per 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, peeled
- 2 tablespoons thinly sliced fresh mint
- 1 1/2 teaspoons finely grated orange peel
Instructions
- 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.
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Frequently Asked Questions
Yes, this Roasted Baby Carrots, with Chile, Mint and Orange Glaze recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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