Ingredients:

• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon Dijon mustard 
• 1 tablespoon orange marmalade 
• 1 clove garlic, minced 
• ¼ cup Tropicana orange juice 
• 1 tablespoon rice wine vinegar 
• 1 pound medium carrots, trimmed and cut into quarters lengthwise 
• 1 tablespoon fresh orange zest 
• 1/4 cup fresh mint leaves

Directions:

1. Place a large, rimmed baking sheet in the oven on the middle rack and preheat to 425 degrees F. 
2. Whisk oil, mustard, marmalade, garlic, orange juice and vinegar together in the bottom of a large bowl. Add carrots and toss to coat. 
3. Remove baking sheet from the oven and carefully line with parchment paper. Remove carrots from marinade, let any extra drip off, and add to the pan. Roast until fork tender and golden in spots, turning once during cooking time, about 20 minutes. 
4. Toss with orange zest and mint and serve with reserved marinade.