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Baked Shredded Carrots

 Baked Shredded Carrots
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 ServingsPrep: 10 min. Bake: 45 min.

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

Directions

  • In a large bowl, combine the carrots, onions, sugar, salt and celery
  • salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with
  • butter.
  • Cover and bake at 325° for 45-50 minutes or until carrots are
  • crisp-tender. Yield: 6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 135 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 438 mg sodium, 16 g carbohydrate, 4 g fiber, 1 g protein.