Baked Stuffed Carrots
If you want to add more lacto ovo vegetarian recipes to your recipe box, Baked Stuffed Carrots might be a recipe you should try. This side dish has 166 calories, 2g of protein, and 11g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes roughly 55 minutes. If you have salt and pepper, ground nutmeg, mayonnaise, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Baked Carrots, Baked Horseradish Carrots, and Easy Baked Carrots.
Instructions
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.