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Home » Recipes » Chutney Roasted Carrots Seattle Times

Chutney Roasted Carrots Seattle Times Recipe

Name: Chutney Roasted Carrots Seattle Times
Ingredients: 8 med carrots; 1/4 c. mango chutney or possibly peach chutney; 1 1/2 Tbsp. butter melted; 1/2 tsp curry pwdr; 1/2 tsp grnd cinnamon; 1/2 tsp grnd cumin; 1/2 tsp salt; 2 Tbsp. lime juice

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.25 view details

8 med carrots
1/4 c. mango chutney or possibly peach chutney
1 1/2 Tbsp. butter melted
1/2 tsp curry pwdr
1/2 tsp grnd cinnamon
1/2 tsp grnd cumin
1/2 tsp salt
2 Tbsp. lime juice

Directions

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 pwdr, 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 min; stir. Roast 10 to 15 min longer, till carrots are tender.
Yield: 6 to 8 servings.
This quick recipe makes a nice accompaniment to roasted or possibly grilled meat and poultry. -The Seattle Times. Reprinted St. Louis Post-Dispatch;

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Amount Per Serving	%DV
Serving Size 61g
Recipe makes 8 servings
Calories 44
Calories from Fat 21	48%
Total Fat 2.34g	3%
Saturated Fat 1.4g	6%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 199mg	8%
Potassium 184mg	5%
Total Carbs 5.78g	2%
Dietary Fiber 1.7g	6%
Sugars 2.65g	2%
Protein 0.59g	1%

Chutney Roasted Carrots Seattle Times Recipe

Ingredients