Chutney-Glazed Carrots
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.
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 108
- Fat: 2.7g
- Saturated fat: 1.3g
- Protein: 1.1g
- Carbohydrate: 20.5g
- Cholesterol: 5mg
- Iron: 1.1mg
- Sodium: 521mg
- Calories from fat: 22%
- Fiber: 2.1g
- Calcium: 30mg
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.
Chutney-Glazed Carrots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy, Family
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Cider-Glazed Carrots
Cooking Light -
Honey-Glazed Carrots
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Soy-Glazed Vegetables
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