Carrots with coconut

6 sweet ones

Ingredients

Quantity Ingredient
¼ cup Coconut; flaked
2 pounds Carrots, cut crosswise into 1/4\" slices (about 5 cups)
2 tablespoons Margarine or butter
1 teaspoon Salt;
½ teaspoon Ground nutmeg;

Directions

Sprinkle coconut evenly in ungreased jelly roll pan, 15½ X 10 ½" X 1".

Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

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