Roasted Baby Carrots with Chile, Mint, and Orange Glaze

Name: Roasted Baby Carrots with Chile, Mint, and Orange Glaze
Yield: 8 Servings
Ingredients: ¼ cup fresh orange juice; 2 tablespoons olive oil, divided; 1 tablespoon unseasoned rice vinegar; ½ teaspoon dried crushed red pepper; ½ teaspoon salt; 4 bunches baby carrots (about 32), trimmed, peeled; 2 tablespoons thinly sliced fresh mint; 1½ teaspoons finely grated orange peel