Ingredients45 m servings 161 cals
- 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 g fat; 10.4 g carbohydrates; 3.2 g protein; 10 mg cholesterol; 269 mg sodium. 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.
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...
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...