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Chutney-Roasted Carrots - Seattle Times
Chutney-Roasted Carrots - Seattle Times
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Sauces, Low Fat
Ingredients List
- 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
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.
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.
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