- 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
- Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter.
- Cover and bake 45-50 minutes or until carrots are crisp-tender. Yield: 6 servings.
Reviews for Baked Shredded Carrots
"Yummy and I am not a veggie lover. Easy, but I used a large casserole to hold it all."
"Great recipe. I used rice vinegar, peanut oil and cut out the celery salt. It tasted very Asian"
"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!"