Cumin-scented carrots

Name: Cumin-scented carrots
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 15.00 carrot peeled or scrubbed; 30.00 ml brown sugar; 45.00 ml chutney; 7.00 ml cumin ground; 7.00 ml coriander ground; 2.00 oranges juice only; 45.00 ml butter

6 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (7)

15.00	carrot — peeled or scrubbed
30.00 ml	brown sugar
45.00 ml	chutney
7.00 ml	cumin — ground
7.00 ml	coriander — ground
2.00	oranges — juice only
45.00 ml	butter

Tap for ingredients

Method:

Chop carrots into 2 cm chunks and place in a roasting pan. Add all ingredients, except butter, and toss to mix well.
Dot with butter and bake at 180 ºC for 45 to 55 minutes (carrots should be cooked through but still slightly crisp).
TOTAL KILOJOULE COUNT: 2 895 kJ (690 Cal). A portion: 485 kJ (115 Cal).