| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
St. Louis |
Sauces, Vegetables, Lowfat |
8 |
Servings |
INGREDIENTS
| 8 |
md |
Carrots |
| 1/4 |
c |
Mango chutney or peach chutney |
| 1 1/2 |
tb |
Butter; melted |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 2 |
tb |
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.
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