"THESE CARROTS are compatible with most any meal. The chicken broth gives them great flavor. Whenever I serve this dish, there are never any leftovers. For a variation, this vegetable combination is delicious mashed in with potatoes."
- 1 pound carrots, cut into sticks
- 1 bunch green onions with tops, chopped
- 1 cup chicken broth
- Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour. Yield: 6 servings.
Originally published as Baked Carrots in Reminisce May/June 1995, p47
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