Ingredients45 m servings 161
- 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.
Per Serving: 161 calories; 12.6 10.4 3.2 10 221 Full nutrition
ReviewsRead all reviews 5
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...
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.
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 ...
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...