Roasted Baby Carrots, With Chile, Mint, And Orange Glaze. Bon Appétit, March 2010

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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

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