Serves: 5
Total Calories: 544
Slice carrots in approximately 3/4-inch pieces. Cook in water until barely tender. Reserve 1/2 cup liquid. Place carrots 1 layer deep in a shallow casserole. Mix all other ingredients except the bread crumbs and butter and pour over the carrots. Cover with bread crumbs and dot with butter. Bake at 375° for 20 minutes.
This Tangy Carrots recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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