Baked Carrots

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.4
  • Total Fat: 12.3 g
  • Cholesterol: 21.0 mg
  • Sodium: 262.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.3 g

View full nutritional breakdown of Baked Carrots calories by ingredient
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Introduction

This is a beautiful dish that will make you fall in love with carrots all over again.
Feel free to substitute the canola oil out and saute the onions in some broth or non-fat cooking spray. Also, you could use reduced fat cheese instead of full fat.
This is a beautiful dish that will make you fall in love with carrots all over again.
Feel free to substitute the canola oil out and saute the onions in some broth or non-fat cooking spray. Also, you could use reduced fat cheese instead of full fat.

Number of Servings: 6

Ingredients

    2 pounds of carrots, sliced
    1/2 yellow onion
    1 1/4 cups of monterey jack shredded cheese
    2 tbs. canola oil
    1/4 cup fat free evaporate milk
    1 cup Panko bread crumbs
    3 tbs. ground sage
    1 tbs. fresh ground black pepper
    Non-fat cooking spray
    salt if desired

Directions

Makes approximately 6 1-cup servings

Wash a slice the carrots then boil until easily pierced with a fork (~20 min)
Sautee the onion, black pepper and sage in the canola oil until the onions are starting to turn transparent and limp (5 minutes).
In a large bowl, combine the evaporate milk and carrots and start to mash the carrots by hand. When the large pieces are broken up, you can switch to using an electric mixer. Mix the carrots and milk until you are satisfied with the consistency (I like mine lumpy and slightly mashed).
Mix in the onion-spice mixture and the cheese.
Spread in a 12" glass pie pan (or square metal dish) and top with the Panko bread crumbs.
Spray quickly with some non-fat cooking spray.
Bake in 450 degree oven for approximately 20 minutes, or until crust is browned.


Number of Servings: 6

Recipe submitted by SparkPeople user STEGOSARUS.

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