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Chutney-Glazed Carrots

Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    4 servings

Ingredients

  • 1/3 cup mango chutney
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons white wine or unsweetened apple juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)

Directions

  • Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine.
  • Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.
Nutrition Facts
3/4 cup: 183 calories, 3g fat (2g saturated fat), 8mg cholesterol, 714mg sodium, 36g carbohydrate (24g sugars, 3g fiber), 1g protein.

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