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Baked Stuffed Carrots Recipe

Baked Stuffed Carrots Recipe

The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings.

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.

Reviews for Baked Stuffed Carrots

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Reviewed Nov. 23, 2011

"This an always requested dish for Thanksgiving Dinner."

Reviewed Sep. 10, 2010

"Served it on Easter, impressive presentation and tastes great."

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