Baked Shredded Carrots
Total TimePrep: 10 min. Bake: 45 min.
- 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
- Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter.
- Cover and bake 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts3/4 cup: 135 calories, 8g fat (5g saturated fat), 20mg cholesterol, 438mg sodium, 16g carbohydrate (12g sugars, 4g fiber), 1g protein.
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Jan 25, 2016
Yummy and I am not a veggie lover. Easy, but I used a large casserole to hold it all.
May 29, 2013
Great recipe. I used rice vinegar, peanut oil and cut out the celery salt. It tasted very Asian
May 3, 2011
Great tasty, crunchy recipe and easy to make. Julienned the carrots. Only change I would make is to stir them at the half way point in baking. A keeper!