- 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
- 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.
Reviews forBaked Shredded Carrots
"Great recipe. I used rice vinegar, peanut oil and cut out the celery salt. It tasted very Asian"