Cooking Index - Cooking Recipes & IdeasChutney-Roasted Carrots Recipe - Cooking Index

Chutney-Roasted Carrots

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

8   Carrots (medium)
1/4 cup 59mlMango or peach chutney
  (available in ethnic markets,
  Gourmet shops and many supermarkets)
1 1/2 tablespoons 22mlButter - melted
1/2 teaspoon 2.5mlCurry powder
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlSalt
2 tablespoons 30mlLime 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.

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


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