Baked Shredded Carrots Recipe

Baked Shredded Carrots Recipe photo by Taste of Home

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Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color looks so pretty on our Thanksgiving table.

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Baked Shredded Carrots Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6 Servings

10 45 55

Ingredients

6 cups shredded carrots (about 2 pounds)
3/4 cup chopped green onions
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 cup butter, cubed

Directions

In a large bowl, combine the carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter.
Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 135 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 438 mg sodium, 16 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Baked Shredded Carrots in Country Woman November/December 2006, p31

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Baked Shredded Carrots

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(1-1) of 1 reviews

Reviewed on May. 03, 2011 by parksville

Great tasty, crunchy recipe and easy to make. Julienned the carrots. Only change I would make is to stir them at the half way point in baking. A keeper!