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Baked Baby Carrots Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned whole carrots||3 Pound (1 can)|
|Minced onion||2 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|Light cream||2⁄3 Cup (10.67 tbs)|
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
1. Start heating oven to 350Â°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.