Baked Shredded Carrots Recipes

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BAKED SHREDDED CARROTS



Baked Shredded Carrots image

Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color of the shredded carrots looks so pretty on our Thanksgiving table. -Carole Hartwig, Horicon, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 6

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

Steps:

  • 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 Facts : Calories 135 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 438mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 1g protein.

BAKED GRATED CARROTS



Baked Grated Carrots image

This is a colourful do ahead side dish. The carrots are really crisp when done. Kind of like hot raw carrots!!

Provided by Tebo3759

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups carrots, grated
2 tablespoons margarine, melted
1 tablespoon lemon juice
2 green onions, finely chopped
2 tablespoons dry sherry or 2 tablespoons apple juice

Steps:

  • Place carrots in casserole dish.
  • Pour margarine, lemon juice and sherry over carrots.
  • Sprinkle with green onions.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 99.4, Fat 5.9, SaturatedFat 1.2, Sodium 134.3, Carbohydrate 10.3, Fiber 2.9, Sugar 4.9, Protein 1.1

BAKED SHREDDED CARROTS



Baked Shredded Carrots image

Make and share this Baked Shredded Carrots recipe from Food.com.

Provided by bmcnichol

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups shredded carrots (about 2 pounds)
3/4 cup chopped green onion
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 cup butter

Steps:

  • In a large bowl, combine the carrots, onions, sugar, salt and celery salt.
  • Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter.
  • Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Nutrition Facts : Calories 140.6, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 351.7, Carbohydrate 17.4, Fiber 3.9, Sugar 10.6, Protein 1.5

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

BAKED SHREDDED CARROTS RECIPE - (4/5)



Baked Shredded Carrots Recipe - (4/5) image

Provided by Johanna

Number Of Ingredients 6

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

Steps:

  • 1. 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. 2. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, cooked and mashed
1/2 cup milk
1/2 cup sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons cold butter
2/3 cup chopped pecans
2/3 cup sweetened shredded coconut

Steps:

  • In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 414 calories, Fat 22g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 197mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 5g fiber), Protein 5g protein.

QUICK AND EASY BAKED CARROTS



Quick and Easy Baked Carrots image

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 5

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
  • Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

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