Free Recipe Chutney-Roasted Carrots – Seattle Times
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Ingredients for Chutney-Roasted Carrots – Seattle Times Recipe
8 md Carrots
1/4 c Mango chutney or peach
-chutney
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
Chutney-Roasted Carrots – Seattle Times Preparation
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.
Cooking Temperature:
Recipe Serves: 8
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