- 2 pound baby carrots or medium carrots, quartered
- 1/4 cup water
- 1/4 cup butter
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Place the carrots in an ungreased 9-in. square baking dish. Add water; dot with butter. Sprinkle with oregano and salt. Cover and bake at 325° for 1-1/4 hours or until tender. Yield: 8-10 servings.
Originally published as Company Carrots in Quick Cooking May/June 1998, p55
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Reviewed Jan. 30, 2011
"Instead of baking these, I microwaved for about 14 minutes. The carrots were not mushy & still had some texture. I will definitely make again."