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My review
Tracy's Horseradish Carrots
jdwiesner
"A great side for Thanksgiving dinner. This recipe easily doubles."
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Ingredients
45 m servings 161 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 161 calories; 12.6 g fat; 10.4 g carbohydrates; 3.2 g protein; 10 mg cholesterol; 269 mg sodium. Full nutrition
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Reviews
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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.
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...