Chutney-Glazed Carrots

Chutney-Glazed Carrots Recipe
Oxmoor House
The clean, sharp flavor of Dijon mustard and the sweet taste of carrots complement each other well in this side dish. These glazed veggies make an ideal accompaniment to fish, chicken, or beef.
3

Good, solid recipe

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 15 Minutes

Nutritional Information

Calories 108
Fat 2.7 g
Satfat 1.3 g
Protein 1.1 g
Carbohydrate 20.5 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 521 mg
Caloriesfromfat 22 %
Fiber 2.1 g
Calcium 30 mg

Ingredients

1 (1-pound) package baby carrots
1/4 cup mango chutney
2 teaspoons butter
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon salt

Preparation

Place carrots in a large deep skillet; cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until carrots are tender. Drain carrots and return to pan.

Add chutney and remaining ingredients; simmer 1 to 2 minutes or until carrots are glazed, stirring frequently.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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