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.

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