Instructions: Preheat oven to 400 degrees. Peel the carrots and slice on the diagonal into 1/2-inch-thick slices. Put into a bowl.

Stir together chutney, melted butter, curry powder, cinnamon, cumin, salt and lime juice. Pour over the carrots, mixing well.

Spread carrots in a single layer in a large baking pan. Roast for 10 minutes; stir. Roast 10 to 15 minutes longer, until carrots are tender.

Yield: 6 to 8 servings.

This quick recipe makes a nice accompaniment to roasted or grilled meat and poultry. -The Seattle Times. Reprinted St. Louis Post-Dispatch;

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