Chutney-roasted carrots - seattle times
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Carrots |
| ¼ | cup | Mango chutney or peach chutney |
| 1½ | tablespoon | Butter; melted |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Lime juice |
Directions
Preheat oven to 400 degrees. Peel the carrots and slice on the diagonal into ½-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.
[⅛ 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@... on Nov 25, 1998, converted by MM_Buster v2.0l.