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Photo of Mom's Zesty Carrots with Horseradish by Pete Plumer

Mom's Zesty Carrots with Horseradish

Rated as 5 out of 5 Stars
1 made it  |  1 reviews   |  1 photos
12

Recipe by:

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

40 m servings 169
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
  4. Bake in the preheated oven for 15 minutes.
  5. Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
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Nutrition Facts


Per Serving: 169 calories; 14.2 10.2 1.4 13 318 Full nutrition

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Reviews

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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 ...

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