Chutney-Roasted Carrots - Seattle Times

Chutney-Roasted Carrots - Seattle Times Ingredients

8 md Carrots	1/2 ts Ground cinnamon
1/4 c Mango chutney or peach	1/2 ts Ground cumin
1 1/2 tb Butter; melted	1/2 ts Salt
1/2 ts Curry powder	2 tb Lime juice

Instructions for Chutney-Roasted Carrots - Seattle Times

Preheat oven to 400 degrees. Peel the carrots and slice on the diagonal into 1/2-inch-thick slices. Put into a bowl. Stir together chutney, melted butter, curry powder, cinnamon, cumin, salt and lime juice. Pour over the carrots, mixing well. Spread carrots in a single layer in a large baking pan. Roast for 10 minutes; stir. Roast 10 to 15 minutes longer, until carrots are tender. Yield: 6 to 8 servings. [1/8 of recipe: 79 calories; 2.5g fat (28 percent calories from fat); 6mg cholesterol; 1g protein; 14g carbohydrate; 233mg sodium. This quick recipe makes a nice accompaniment to roasted or grilled meat and poultry. -The Seattle Times. Reprinted St. Louis Post-Dispatch; Monday, November 23, 1998 Recipe by: Seattle Times as reprinted in St Louis Post Dispatch 1998 Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

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