Horseradish Carrots
servings
Horseradish Carrots with boiled sweet carrots covered with a tangy, flavorful sauce and topped with crunchy baked bread crumbs is your new vegetable side dish. This carrot casserole is an easy recipe!
Ingredients
- 6 large carrots peeled and cut julienne
- 2 tablespoons grated onion
- ½ cup mayonnaise
- 2 tablespoons prepared horseradish
- ¼ teaspoon pepper
- ¼ cup dry plain Panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F.
- Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots. Bring to a boil. Cover and cook for 6 minutes.
- Reserve ½ cup of the water when you drain the carrots. Place the carrots into a 1 ½ quart baking dish.
- In a medium bowl, mix together the onion, mayo, horseradish, pepper and reserved water from the carrots. Pour over the carrots in the baking dish.
- In a small bowl, mix together the Panko bread crumbs with the melted butter, and sprinkle over the carrots.
- Bake for 15 minutes.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 10g | Protein: 1g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 238mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12158IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 0.4mg