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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.
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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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!
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