Baked Stuffed Carrots Recipes

VEGETABLE-STUFFED BAKED ONIONS

Steps:

• Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon., Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350° for 45-50 minutes or until heated through.

BAKED STUFFED CARROTS

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.

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
• Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
• Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
• Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
• Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
• Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

BAKED CARROTS

Steps:

• 1. Scrape the carrots.
• 2. Leave small carrots whole and slice large carrots. Place in a casserole dish.
• 3. Cream butter, sugar, salt, and cinnamon together.
• 4. Add 1 cup boiling water and blend well.
• 5. Pour over carrots.
• 6. Bake in oven at 350 degrees for 1 hour and 30 minutes.

BAKED STUFFED CARROTS

Steps:

• set oven to 375 degrees.
• grease a 9x13 baking dish.
• Place carrots in a skillet; add 1-in.
• water.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
• Cut a thin lengthwise slice out of each carrot.
• Scoop out carrot, leaving 1/4-in shell; set shells aside.
• Process the removed carrot in a food processor or blender until finely chopped.
• Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
• Spoon into carrot shells.
• Place into a greased baking dish.
• Combine crumbs, 1 tbsp.
• butter and paprika; sprinkle over carrots, drizzle with remaining butter.
• Bake, uncovered for 20-25 mins, or until tender.

DOUBLE STUFFED CARROT SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts.
• Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.
• Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor.
• With a spoon, scoop out the sweet potatoes-careful to leave the skins to re-stuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed.
• Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.