Roasted Carrots and Oranges

Paprika and chipotle chile offer heat, while dates bring the sweetness, to give the dressing that coasts these Roasted Carrots and Oranges tremendous flavor.

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  • Makes: 4 servings
  • Hands On: 20 mins
  • Total Time: 1 hr

Roasted Carrots and Oranges

Directions

  1. Preheat oven to 425 degrees F. Thinly slice two and half oranges. Zest one orange; set zest aside. Juice zested orange and remaining one and a half oranges. You will get about 2/3 cup juice. Set aside 1/3 cup for dressing. (Use the remaining 1/3 cup to toss with carrots in Step 2.)
  2. Line a large roasting pan with foil. In a large bowl combine orange slices and 1/3 cup juice, the carrots, 1 Tbsp. olive oil, and 1/2 tsp. salt; toss to coat. Transfer to pan. Roast 20 minutes. Gently turn carrots and oranges. Roast 20 minutes more or until carrots are just tender and light brown.
  3. Meanwhile, for dressing: In a small food processor or blender combine dates and the water. Cover; pulse until nearly smooth. Add orange zest and reserved 1/3 cup juice, remaining 2 Tbsp. olive oil, the vinegar, paprika, chipotle chile pepper, salt, and black pepper; set aside. Cover; process to combine. To serve, drizzle carrots and oranges with half the dressing; pass remaining.
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Nutrition Facts (Roasted Carrots and Oranges)

  • Per serving:
  • 258 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 571 mg sodium ,
  • 41 g carb. ,
  • 9 g fiber ,
  • 26 g sugar ,
  • 3 g pro.
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