This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 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 the oven to 375 degrees F (190 degrees C).

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  • Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.

  • Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.

  • Bake in the preheated oven for 15 minutes.

  • Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

Nutrition Facts

169 calories; protein 1.4g; carbohydrates 10.2g; fat 14.2g; cholesterol 12.9mg; sodium 317.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/09/2020
1.9.20 Don’t let the word “horseradish” scare you away from this recipe. Its flavor is there, but is subtle. I didn’t boil the carrots, rather, steamed them in the microwave for 3 minutes and reserved the necessary water for the sauce. When you add the water to the mayonnaise mixture, your sauce will be fairly thin, but it thickens up after coming out of the oven. I left my carrots in the oven for 8 minutes to get some color on the breadcrumbs (I used Italian panko). We LUV carrots in this house, and this was not only a quick and easy side dish, but most importantly, a very tasty one. Thanks for sharing your recipe, it will be made again, we thoroughly it! Read More
(1)
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