Chutney-Roasted Carrots

Recipe Ingredients

8		Carrots (medium)
1/4 cup	59ml	Mango or peach chutney
		(available in ethnic markets,
		Gourmet shops and many supermarkets)
1 1/2 tablespoons	22ml	Butter - melted
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Lime juice

Recipe 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.

Source:
St. Louis Post-Dispatch - 11-23-1998 - Courtesy of the Seattle Times

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