Recipe from the KQ Cookbook: Shaker Baked Carrots

Ginger adds a slight bit of a “kick” to this easy side dish. Add 1/2 cup of any leftover baked carrots to 3 cups hot cooked rice, kasha or barley for an interesting and colorful pilaf. The pilaf is great at room temperature, as well.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Shaker Baked Carrots
3 cups grated carrots
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground ginger
1 Tablespoon brown sugar
3 Tablespoons butter, melted
Combine the carrots, salt, pepper, ginger and brown sugar in a baking dish and toss lightly to mix. Drizzle the butter over the carrot mixture. Bake, covered, at 350 degrees for 30 minutes.Yield: 6 servings


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