Chutney-roasted Carrots – Seattle Times
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | St. Louis | Lowfat, Sauces, Vegetables | 8 | Servings |
INGREDIENTS
| 8 | Carrots | |
| 1/4 | c | Mango chutney or peach |
| chutney | ||
| 1 1/2 | T | Butter, melted |
| 1/2 | t | Curry powder |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground cumin |
| 1/2 | t | Salt |
| 2 | T | Lime juice |
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. [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.
A Message from our Provider:
“Do you want to know the master planner? God!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 103
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 5.7mg
Sodium: 698.1mg
Potassium: 205.3mg
Carbohydrates: 12.4g
Fiber: 4.9g
Sugar: 3g
Protein: <1g