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    You are in: Home / Recipes / Make-Ahead Baked Carrots Recipe
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    Make-Ahead Baked Carrots

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on May 07, 2011

      Pretty tasty. I used shredded carrots - because I had some extra from another project - and cooked them about 5 min in the boiling water. I also didn't have cream so just used regular 2% milk. I also used italian bread crumbs. Thanks

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    • on June 08, 2009

      These are sooo good! My guests loved them. I used half-and-half instead of milk and cream (it's cheaper). The baked dish comes out with a very thick white sauce even though it doesn't look that way before baking. And btw, I have that same cookbook, Puppitypup! I've just never used this recipe! Thanks for sharing!

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    • on August 27, 2008

      Oh yes, these were marvellous, cooked to perfection and served in a smooth creamy sauce, we loved these! Didn't take me long to prepare and then pop in the oven as the other dishes baked. looks as good as they taste, but I forgot to take a photo :( next time for sure! I will DEFINITELY be making them again! good to know that this would be easy to make ahead, a very good dish for entertaining. thanks, puppitypup!

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    • on January 28, 2008

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    Nutritional Facts for Make-Ahead Baked Carrots

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 189.6
     
    Calories from Fat 118
    62%
    Total Fat 13.2 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 40.2 mg
    13%
    Sodium 357.5 mg
    14%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.5 g
    18%
    Protein 2.9 g
    5%
    Detailed Nutrition Values About Nutrition Info

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