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Name: Chutney-Roasted Carrots - Seattle Times
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 8 md Carrots; 1/4 c Mango chutney or peach; 1 1/2 tb Butter melted; 1/2 ts Curry powder; 1/2 ts Ground cinnamon; 1/2 ts Ground cumin; 1/2 ts Salt; 2 tb Lime juice

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Chutney-Roasted Carrots - Seattle Times

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

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.

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Nutrition

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Serving Size: 1 Serving (68g)
Recipe Makes: 8 Servings

Calories: 47
Calories from Fat: 21 (45%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 5.7mg		2 %
Sodium 58.1mg		2 %
Potassium 210.9mg		6 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 4.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 47

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