This is an aromatic, richly flavored side dish perfect with roasted meats. Spicy, but not hot.

Chutney-Roasted Carrots

Chutney-Roasted Carrots
Recipe type: Vegetables
Serves: 6 to 8
  • 8 medium carrots
  • 1/4 Cup mango or peach chutney (available in ethnic markets, gourmet shops and many supermarkets)
  • 1 1/2 Tablespoons butter; melted
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 Tablespoons lime juice
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Yields 6 to 8 servings.
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