Mango Glazed Carrots


Did you know those packages of cute baby carrots in your supermarket produce aisle aren’t really baby carrots? Officially called “baby-cut” carrots, they’re actually full size carrots, usually ones that have imperfections that might otherwise have been discarded, that have been trimmed down into bite-size carrots that come in handy for a quick side dish. They lack the flavor and 30% of carotene of full-sized carrots, but in a pinch and only when on sale, I’ve been known to pick up a bag or two.

The only advantage of baby-cut carrots is convenience, but that doesn’t mean they need to be boring. Cooked in a bit of butter and spiked with curry powder and jarred mango-chutney, they make a fragrant, sweet-tart side dish that goes very well with beef or pork roasts. Of course, if you really want to go for maximum flavor and nutrition, just use whole, peeled carrots, sliced into rounds. They might not be as cute, but will have a fresher carrot flavor and more nutrients than the manufactured baby-cut type.

Mango Glazed Carrots

8-16 ounces baby-cut carrots (use whole, peeled and sliced carrots)
1 tsp butter
½ tsp curry powder
Salt to taste
2-3 tablespoons mango chutney

Place the carrots in a saucepan with the butter, salt and 1/8 cup water. Bring to a boil and simmer, stirring occasionally, until tender and the water has cooked off (add more water if needed until carrots are cooked to desired doneness).

Over low heat, add the curry powder to the now dry, cooked carrots and stir to distribute evenly. Add the mango chutney, stir to coat all the carrots, remove from the heat and serve.

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