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

Chutney-Roasted Carrots

Chutney-Roasted Carrots
 
Author:
Recipe type: Vegetables
Serves: 6 to 8
Ingredients
  • 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
Instructions
  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.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.