Chutney-Glazed Carrots

Chutney-Glazed Carrots
Photo by Oxmoor House


  • 2 teaspoons whole-grain Dijon mustard
  • 1 (1-pound) package baby carrots
  • ¼ teaspoon salt
  • ¼ cup mango chutney
  • 2 teaspoons butter

Place carrots in a large deep skillet; cover with water. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until carrots are tender. Drain carrots and return to pan. Add chutney and remaining ingredients; simmer 1 to 2 minutes or until carrots are glazed, stirring frequently.

View full recipe at My Recipes


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