Baked Stuffed Carrots Recipe

5 2 2
Baked Stuffed Carrots Recipe
Baked Stuffed Carrots Recipe photo by Taste of Home
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Baked Stuffed Carrots Recipe

Read Reviews
5 2 2
Publisher Photo
The preparation makes this side dish much more impressive than plain cooked carrots—and it tastes better, too!—Roma Steckling, Aitkin, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Baked Stuffed Carrots in Taste of Home February/March 2000, p44

Nutritional Facts

2 each: 172 calories, 12g fat (3g saturated fat), 14mg cholesterol, 175mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 2g protein.

  • 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.
Originally published as Baked Stuffed Carrots in Taste of Home February/March 2000, p44

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Reviews forBaked Stuffed Carrots

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dblj User ID: 1027879 74379
Reviewed Nov. 23, 2011

"This an always requested dish for Thanksgiving dinner."

MY REVIEW
denisecusson User ID: 4933401 39034
Reviewed Sep. 10, 2010

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

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