Who want’s a super easy make ahead Thanksgiving dinner side dish?

Mango Ginger Glazed Carrots

2 16 oz. packages Baby Carrots
1 8 oz. jar Mango Ginger Chutney
1/2 cup light Brown Sugar
1 teaspoon fresh Cilantro or Parsley

Steam the carrots for 10 minutes or until they are just cooked through. Spread them out on a sheet pan and allow to cool for about 30 minutes.

In a large mixing bowl, combine the mango chutney and brown sugar. Add the cooled carrots and mix thoroughly but gently, so you don’t break up the carrots.

Place the carrots into a baking dish and wrap with plastic wrap until time to heat them up for dinner.

To re-heat:
Preheat oven to 400. Unwrap, then place in the oven for 30 minutes or until the carrots are hot. Sprinkle with cilantro leaves (not pictured, oops!)

– Mash the carrots before mixing with chutney; add 1/4 cream.
– If you can’t find chutney, try orange marmalade with a teaspoon of ground/fresh ginger.
– If you can’t abide packaged baby carrots then by all-means peel and cut about 10 fresh carrots into 2 inch batons for that super homemade look; steaming time should be adjusted by about 5 or so minutes less.
– Why not try mixing in some Parsnips too!

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