Toasted Coconut Carrots
- 3 cups pared and sliced carrots
- 1/4 cup margarine
- 1/2 cup crushed bran flakes
- 1/2 cup flaked coconut
- 1/2 cup finely chopped pecans
- 1 Tbsp. brown sugar
Cook carrots in salted water until tender. Drain and add butter. Toss carrots until all are covered. Cool. Mix the rest of the ingredients in a plastic bag. Add carrots to bag and shake to coat carrots. Place in a shallow baking pan. Bake at 350 degrees F for 20 minutes. Stir at least once during baking time. Serves 6-8.
Note: My family doesn't like coconut so I omit that.
By Sandy from Graettinger, IA
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