A great side for Thanksgiving dinner. This recipe easily doubles.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place carrots into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until just soft, 6 to 8 minutes. Drain, reserving 1/4 cup of cooking liquid.

  • Mix onion, horseradish, mayonnaise, Parmesan cheese, and reserved 1/4 cup liquid in a bowl; toss horseradish mixture with carrots. Transfer carrot mixture to a shallow baking pan. Season with salt and black pepper. Sprinkle panko bread crumbs over carrots.

  • Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.

Nutrition Facts

161 calories; protein 3.2g 6% DV; carbohydrates 10.4g 3% DV; fat 12.6g 19% DV; cholesterol 9.6mg 3% DV; sodium 221mg 9% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2012
This recipe was amazing! My husband and I absolutely loved it and it will definitely go into our regular rotation of side dishes. I used Beaver Hot Creamy Horseradish rather than grated and it turned out perfectly:) I also simmered the carrots in the water for about 15 minutes because I like them to be a bit softer; they tasted wonderful with the creamy sauce!! Read More
(7)

Most helpful critical review

Rating: 3 stars
11/17/2013
This recipe sounded really good and the directions worked fine but for me the horseradish did not enhance the carrots (neither did it taste totally bad hence the 3-star rating). I also did not like the combination of the crunchy panko with the smoother carrots. Everyone should try this recipe though--some probably will like it. Not bad just didn't seem to really go together. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2012
This recipe was amazing! My husband and I absolutely loved it and it will definitely go into our regular rotation of side dishes. I used Beaver Hot Creamy Horseradish rather than grated and it turned out perfectly:) I also simmered the carrots in the water for about 15 minutes because I like them to be a bit softer; they tasted wonderful with the creamy sauce!! Read More
(7)
Rating: 5 stars
02/04/2013
Delish! My recipe used more onion (1 small)and 2 T. butter mixed with the Panko but otherwise the same. Everyone enjoyed this at my Christmas party and many asked for the recipe. Read More
(5)
Rating: 5 stars
02/04/2013
These are excellent! I didn't tell my husband what we were having and he took one bite of these and went "MMMM horseradish carrots!" I think the breadcrumbs may be unnecessary though. I cut my carrots on a thin bias used prepared horseradish because that's what I had on hand and garnished the finished dish with fresh chopped parsley. Will make again! Read More
(1)
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Rating: 3 stars
11/16/2013
This recipe sounded really good and the directions worked fine but for me the horseradish did not enhance the carrots (neither did it taste totally bad hence the 3-star rating). I also did not like the combination of the crunchy panko with the smoother carrots. Everyone should try this recipe though--some probably will like it. Not bad just didn't seem to really go together. Read More
Rating: 4 stars
10/19/2016
I used baby carrots and boiled them around 10 mins. I did not have Parmesan so omitted. I liked the crunch from the panko. I thought this was a very different way of making carrots. It had an unusual taste that 2 out of a family of 4 enjoyed so a 50/50 shot. I am not sure if I would do it very often but definitely is worth a try. It reheated well too. Thanks for sharing the recipe! Read More