Baked Stuffed Carrots

1. 1

   set oven to 375 degrees.

2. 2

   grease a 9x13 baking dish.

3. 3

   Place carrots in a skillet; add 1-in.

4. 4

   water.

5. 5

   Bring to a boil.

6. 6

   Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.

7. 7

   Cut a thin lengthwise slice out of each carrot.

8. 8

   Scoop out carrot, leaving 1/4-in shell; set shells aside.

9. 9

   Process the removed carrot in a food processor or blender until finely chopped.

10. 10

    Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.

11. 11

    Spoon into carrot shells.

12. 12

    Place into a greased baking dish.

13. 13

    Combine crumbs, 1 tbsp.

14. 14

    butter and paprika; sprinkle over carrots, drizzle with remaining butter.

15. 15

    Bake, uncovered for 20-25 mins, or until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.