Baked Stuffed Carrots Recipe

Baked Stuffed Carrots Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota

[X]

Rate Baked Stuffed Carrots Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Stuffed Carrots Recipe

Prep: 35 min. Bake: 20 min.

Yield: 6 Servings

35 20 55

Ingredients

12 medium carrots
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted, divided
1/8 teaspoon paprika

Directions

Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain.
Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells.
Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 172 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 175 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Baked Stuffed Carrots in Taste of Home February/March 2000, p44