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Oxmoor House Photo by: Oxmoor House

Chutney-Glazed Carrots

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.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 3/4 cup)
  • Cook time:15 Minutes
  • Prep time:1 Minute

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.

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
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Chutney-Glazed Carrots recipe

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