- 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.
Reviews for Baked Carrots
"Very tasty, I didn't have any green onions and forgot to buy them, I didn't even have any regular onions, so I substituted chopped garlic. It was tasty, took no time to make, I think the onions would have enhanced the flavor."
"Simple and flavorful. Have made them several times."
"Gives baked carrots just the right kick!"
"Love the flavor and simplicity! I added raw potato 'sticks' to stretch the carrots - and enjoyed the combination!"