Title: Chutney-Roasted Carrots - Seattle Times
Categories: Sauces, Vegetables, Lowfat
Yield: 8 Servings

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

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.

This quick recipe makes a nice accompaniment to roasted or grilled meat and
poultry. -The Seattle Times. Reprinted St. Louis Post-Dispatch; Monday,
November 23, 1998

Recipe by: Seattle Times as reprinted in St Louis Post Dispatch 1998

Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.