Chutney-Glazed Carrots
The Stock Pot: Sensational Sides – Chutney-Glazed Carrots with Ginger and Parsley
Late-winter is such a complete bore. We’re all tired of the cold. We’re tired of the snow (at least I certainly am) and although we’re marching towards things that are lush and green once again, it still feels like we’re caught in the grips of an uninspiring steel gray sky. Well, at least that’s how I’ve been feeling lately. That is, until I saw these beauties in the market the other day. I do believe I let out an audible gasp in the produce section when I saw them. Just look at those colors! A rainbow of jeweled-toned carrots with their grassy hats still attached. I scooped up several bunches and smiled broadly all the way to the checkout as a thought came to me. A quote from Chef Mike Lata I had read last year that went something like this, “Cooking in the spring is like make-up sex after the bitter fight with winter.”
Although we still have a ways to go to completely embrace that sentiment, these little numbers certainly have perked me right up. The tantalizing flavors of the chutney – that divine sweet heat – is so lovely with the bright punch of ginger and parsley.
Finally, some much needed sunshine on the table.
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 1-1/2 pounds carrots, peeled (see note below)
- 1 large shallot, minced
- ¼ cup mango-chutney
- ¼ teaspoon ground ginger
- kosher salt and freshly ground black pepper
- fresh, minced parsley
- Preheat the oven to 400 degrees. Coat the bottom of a rimmed baking sheet with some olive oil. In a bowl, toss together the 2 tablespoons olive oil with the carrots, shallot, chutney and ginger. Season with some salt and pepper. Roast until the carrots are tender and caramelized in spots, about 35 minutes, occasionally shaking the pan for even browning.
- Sprinkle with parsley and serve.
Planning: These carrots are fabulous served alongside roast chicken or pork.
Product Purity: Check your label on the chutney – many manufacturers add high fructose corn syrup. The Silver Palate is a good choice.
Presentation: If you can’t find multi-colored carrots, just use regular orange carrots. I shaved my carrots down to mimic baby carrots for a pretty presentation, but you can either leave your carrots longish, cut them into coins or cut them into 1-1/2-inch pieces.
© 2013 Hutchstone, LLC. All rights reserved.
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Oven-Roasted Mushrooms with Butter, Garlic and Parsley
Parmesan-Roasted Winter Vegetables
Cauliflower Gratin with Fontina and Parmesan
Content and photography © 2013 Hutchstone, LLC. All rights reserved.
It's really about us, my husband, Adam, and me (Cheryl), and mostly it's about the food. 
Those carrots are absolutely STUNNING!
I’d react the same way if I saw those in the store. They’re gorgeous, as is your preparation of them.