New This Month

Chutney-Glazed Carrots

The chutney gives these carrots a delicious sweet-hot flavor.

  • Servings: 4

Photography: Hector Sanchez

Source: Everyday Food, May 2012


  • Cooking spray
  • 1 1/2 pounds carrots, halved lengthwise and cut into 1 1/2-inch pieces
  • 5 tablespoons mango chutney
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons finely grated peeled fresh ginger
  • Coarse salt and ground pepper
  • 2 teaspoons lemon juice


  1. Preheat oven to 400 degrees. On a rimmed baking sheet coated with cooking spray, toss together carrots, 4 tablespoons chutney, butter, and ginger; season with salt and pepper. Roast until carrots are tender and browned in spots, 35 minutes, stirring occasionally. Toss with 1 tablespoon chutney and lemon juice.

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