Chutney-roasted Carrots - Seattle Times Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Carrots,
1/4 cup: Mango chutney or peach chutney,
1 1/2 tbsp: Butter, melted
1/2 tsp: Curry powder,
1/2 tsp: Ground cinnamon,
1/2 tsp: Ground cumin,
1/2 tsp: Salt,
2 tbsp: Lime juice,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp