BAKED STUFFED CARROTS

Baked Stuffed Carrots image

The preparation makes this side dish much more impressive than plain cooked carrots-and it tastes better, too!-Roma Steckling, Aitkin, Minnesota

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

12 medium carrots
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted, divided
1/8 teaspoon paprika

Steps:

Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. , Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. , Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter., Bake, uncovered, at 375° for 20-25 minutes or until tender.

Nutrition Facts : Calories 172 calories, Fat 12g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 175mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein.