NEXT RECIPE >

Baked Shredded Carrots Recipe
Baked Shredded Carrots Recipe photo by Taste of Home
Next Recipe

Baked Shredded Carrots Recipe

Read Reviews
4.5 3 4
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

135 calories: 3/4 cup, 8g fat (5g saturated fat), 20mg cholesterol, 438mg sodium, 16g carbohydrate (12g sugars, 4g fiber), 1g protein .

Directions

  1. 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.
  2. Cover and bake 45-50 minutes or until carrots are crisp-tender. Yield: 6 servings.
Originally published as Baked Shredded Carrots in Country Woman November/December 2006, p31


Reviews for Baked Shredded Carrots

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lizofstad
Reviewed Jan. 25, 2016

"Yummy and I am not a veggie lover. Easy, but I used a large casserole to hold it all."

MY REVIEW
Anjalis
Reviewed May. 29, 2013

"Great recipe. I used rice vinegar, peanut oil and cut out the celery salt. It tasted very Asian"

MY REVIEW
parksville
Reviewed May. 3, 2011

"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!"

Loading Image