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.
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!