Originally published in the first year of the blog (2009) as simply “baked grated carrots” (what was I thinking – not very enticing, is it?), these carrots are so good – and such a regular part of our winter meals – that it deserves to be republished with new photos and a chance to grace all of your menus. If you or your family thinks that cooked carrots are just “meh” this recipe will change your mind – I promise. Oh, and we won’t even talk about thriftiness and how easy it is to throw together…
I can imagine you all thinking “what?” about a baked carrot recipe, but let me just tell you, you will not believe how good these are. Actually, I usually forget how good these are (because who thinks about cooked carrots, really?) until I put them back on the menu after the glut of glorious summer vegetables are done. I’m pretty sure it has to do with grating the carrots – it brings all the natural sweetness out and combined with the garlic and lemon it’s just a wonderful combination.
Maybe these wouldn’t taste so good in the summer, I don’t know, but last night with rice and baked chicken, these were so good I was cleaning the bowl after dinner. So I decided I had to share.
Plus, really, there’s not a lot of things more easy than carrots – the dish cost about .75, took about 5 minutes to put together and 30 minutes in the oven.
Go ahead and give them a try –
- 4 c. peeled and grated carrots (about 5 lg. carrots)
- 1 Tb. melted butter
- 1 Tb. olive oil (you could use all olive oil to keep it dairy free, but I like to do both for the butter flavor)
- 1 Tb. lemon juice
- ½ tsp. each salt and pepper
- 2 cloves garlic, minced
- 1 Tb. chopped chives (optional)
- Heat oven to 350 degrees.
- Place grated carrots in a greased/buttered 1-1/2 to 2 qt. casserole.
- Add remaining ingredients and stir to combine.
- Bake for 30 minutes.
And that’s it. Prepare to be amazed.