MENU
JOIN
Carrot Casserole Carrot Casserole
Carrot Cake Carrot Cake
Carrot Cookies Carrot Cookies
Baked Horseradish Carrots Baked Horseradish Carrots
Oven-Roasted Spiced Carrots Oven-Roasted Spiced Carrots
Glazed Spiced Carrots Glazed Spiced Carrots
Carrot Cake Muffins Carrot Cake Muffins
Oven-Roasted Carrots Oven-Roasted Carrots
Baked Shredded Carrots Baked Shredded Carrots
Roasted Parmesan Carrots Roasted Parmesan Carrots
Baked Stuffed Carrots Baked Stuffed Carrots
Sweet Carrots Sweet Carrots
Carrot Bread Carrot Bread
Glazed Carrots Glazed Carrots
Cinnamon Carrots Cinnamon Carrots
Carrot Cake Cookies Carrot Cake Cookies
Stir-Fried Carrots Stir-Fried Carrots

Baked Carrots

4.8 | 5 Reviews
Total Time:Prep: 10 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Eleanore Hill, Fresno, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

"THESE CARROTS are compatible with most any meal. The chicken broth gives them great flavor. Whenever I serve this dish, there are never any leftovers. For a variation, this vegetable combination is delicious mashed in with potatoes."

TEST KITCHEN APPROVED

Baked Carrots

4.8 | 5 Reviews Add your review
Yield:6 servings
Prep:10 min
Cook:1 hour
Save Saved Saving print

Ingredients

  • 1 pound carrots, cut into sticks
  • 1 bunch green onions with tops, chopped
  • 1 cup chicken broth
Text Ingredients
Shop Recipe

Directions

  1. Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

Nutrition Facts

3/4 cup: 41 calories, 0 fat (0 saturated fat), 0 cholesterol, 185mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 1g protein.
Loading Popular in the Community
Loading Reviews