Chutney-Glazed Carrots(Crockpot)

Ingredients:

1/3 cup mango chutney
2 tablespoons sugar
2 tablespoons minced fresh parsley
2 tablespoons white wine or unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)

Method:

1Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine.
2Cook, covered, on low 4 to 5 hours or until carrots are tender. Stir before serving.

Helpful Hints:

Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast.
Total Time
Prep: 15 min. Cook: 4 hours
Makes
4 servings

---