Chutney-Glazed Carrots

13 May

I saw this recipe in the latest issue of Everyday Food and it sounded intriguing. It turned out all right (quite a bit spicier than I expected), but I think I still prefer plain old butter and salt and pepper on carrots!


  • 1 1/2 lbs carrots, halved lengthwise and cut into 1 1/2 inch pieces
  • 5 tbsp mango chutney, divided
  • 2 tbsp unsalted butter
  • 2 tsp peeled and finely grated ginger
  • 2 tsp lemon juice
  • salt & pepper


  1. Preheat oven to 400 degrees
  2. On a rimmed baking sheet coated with cooking spray or oil, toss together carrots, 4 tbsp chutney, butter, and ginger, and season with salt and pepper.
  3. Roast until carrots are tender and browned in spots, 35 minutes, stirring occasionally.
  4. Toss with remaining 1 tbsp chutney and lemon juice.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, May 2012.
Finished carrots:

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Posted by on May 13, 2012 in Uncategorized


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