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.