Baked Baby Carrots Recipe

Baked Baby Carrots picture


MethodMain Ingredient


 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned whole carrots3 Pound (1 can)
 Minced onion2 Tablespoon
 Salt1 Teaspoon
 Ground ginger1⁄8 Teaspoon
 Light cream2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1362 Calories from Fat 858

% Daily Value*

Total Fat 98 g150.3%

Saturated Fat 60.3 g301.7%

Trans Fat 0 g

Cholesterol 298.6 mg

Sodium 2570.2 mg107.1%

Total Carbohydrates 111 g36.8%

Dietary Fiber 20.5 g82%

Sugars 34 g

Protein 13 g25.4%

Vitamin A 3100.5% Vitamin C 62.9%

Calcium 46.6% Iron 49.2%

*Based on a 2000 Calorie diet


About 30 minutes before supper:
1. Start heating oven to 350°F.
2. Place butter in 9-by-5-by-3-inch loaf pan or 1 1/2-quart baking dish; set in oven until butter is melted.
3. Heat, then drain carrots. To melted butter add minced onion, salt, pepper, and ground ginger; next add carrots and coat well with butter. Pour on cream; cover with foil.
4. Bake 15 minutes (no longer) and remove from oven. If desired, sprinkle tops of carrots with scallion and crystallized ginger.