Print Options

Back to Baked Stuffed Carrots >

Include these items:

Select reviews >

Taste of Home Logo

Baked Stuffed Carrots

 Baked Stuffed Carrots
The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 12 medium carrots
  • 1/4 cup mayonnaise
  • 4 teaspoons grated onion
  • 2 teaspoons prepared horseradish
  • 1/8 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/4 cup dry bread crumbs
  • 2 tablespoons butter, melted, divided
  • 1/8 teaspoon paprika

Directions

  • Place carrots in a skillet; add 1 in. of water. Bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until
  • crisp-tender. drain.
  • Cut a thin lengthwise slice out of each carrot. Scoop out carrot,
  • leaving a 1/4-in. shell; set shells aside.Place the removed carrot
  • in a food processor; cover and process until finely chopped.
  • Transfer to a large bowl; add mayonnaise, onion, horseradish,
  • nutmeg, salt and pepper. Spoon into carrot shells.
  • Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1
  • tablespoon butter and paprika; sprinkle over carrots. Drizzle with
  • remaining butter.
  • Bake, uncovered, at 375° for 20-25 minutes or until tender.
  • Yield: 6 servings.

2 of 2

Baked Stuffed Carrots (continued)

Nutritional Facts: 1 serving (2 each) equals 172 calories, 12 g fat (3 g saturated fat), 14 mg cholesterol, 175 mg sodium, 16 g carbohydrate, 4 g fiber, 2 g protein.