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.
- 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.
Originally published as Baked Shredded Carrots in Country Woman November/December 2006, p31
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