-
-
My review
Tracy's Horseradish Carrots
0
jdwiesner
"A great side for Thanksgiving dinner. This recipe easily doubles."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 161Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
11/5/2012
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 t...
2/4/2013
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.
2/3/2013
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 ...
10/18/2016
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 u...
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 n...