Zesty Carrots

34 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 12
  • 1 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 2
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This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.

By Jeff Cummings
prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.

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  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.

  • Bake uncovered for 15 minutes, or until the top is nicely browned.

Nutrition Facts

Per Serving:
224.49 calories; 2.49 g protein; 16.93 g carbohydrates; 16.93 g fat; 10.79 mg cholesterol; 244.5 mg sodium.Full Nutrition

Reviews (26)

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Most helpful positive review

bonnie
07/13/2009
My family has made this exact recipe for years. Everyone loves it. Here's a trick to make it easier: cut the carrots into 4 or 5 chunks and cook. The cooked carrots are soft and very easy to julienne. Takes a little longer to cook but the cutting part is much quicker.
Helpful
(20)

Most helpful critical review

Anonymous
10/18/2004
This sounded scrumdidly - and I followed the ingredients to the letter but it was a total let down. I love horseradish but for some reason it totally over powered the rest of the meal (I made it with beef) and left me wanting to pick the little crumbs out of my mouth with each mouthfull. Not a good combination of textures. Sorry I won't be making this again.
Helpful
(15)
34 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 12
  • 1 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
bonnie
07/13/2009
My family has made this exact recipe for years. Everyone loves it. Here's a trick to make it easier: cut the carrots into 4 or 5 chunks and cook. The cooked carrots are soft and very easy to julienne. Takes a little longer to cook but the cutting part is much quicker.
Helpful
(20)
Anonymous
10/18/2004
This sounded scrumdidly - and I followed the ingredients to the letter but it was a total let down. I love horseradish but for some reason it totally over powered the rest of the meal (I made it with beef) and left me wanting to pick the little crumbs out of my mouth with each mouthfull. Not a good combination of textures. Sorry I won't be making this again.
Helpful
(15)
Cat Lady Cyndi
04/23/2009
This recipe is pretty good but I believe it would be a lot better next time I make this with some changes. The taste was really good to me others not so much. I thought the horseradish went really well with carrots. I followed this recipe exactly I used dried breadcrumbs not fresh. When I mixed the crumb/mayo mixture it was very dry and I couldn't spread it over the carrots at all. If using dried crumbs be sure to add more mayo until you get a mixture that is of spreading consistency. My mixture was more of a crumbly topping which was fine but next time I'll play around with the mayo mixture. Equal parts of mayo and crumbs just don't seem to work well if looking to spread this as the recipe states. I will make this again with some tweaking. Thanks (:
Helpful
(9)
S.A. Cummings
06/20/2007
This recipe has swept our family and friends. Whenever we serve it the casserole is emptied. If you like carrots and enjoy the added zest of horse radish you'll love this recipe.
Helpful
(8)
margiejo
12/20/2010
We like these carrots with roast beef.
Helpful
(7)
Jewelsmom
02/04/2011
Wow definitely will make again! I used 1 lb bag of baby carrots (julienne). I had only straight jar horseradish so I used half as much and added 1/4c sour cream. I made the topping first and the moisture was absorbed quickly by the breadcrumbs while I waited for the carrots to boil. Next time I will prepare the topping immediately before placing on carrots so it can "spread" easier. Served these carrots alongside slow cooker beef tips & mushrooms in wine sauce and boiled noodles. YUMMY!
Helpful
(5)
Petrovna
08/07/2011
I found it delicious and the whole family loved it. Next time I'll double the spread (may be I used too large carrots). I don't like mayo my husband doesn't like sour cream so I subbed the mayo with egg yolks and it worked fine very tender.
Helpful
(5)
EmmeLu
12/05/2014
This recipe was in my husband's family for years. Only difference was the sauce (without crumbs) was put with the carrots and the crumbs sprinkled on top of all. We used crushed Ritz crackers. Update: The negative comments on the horseradish seem to be from having it all sitting on top. It is milder when mixed with all the carrots and the amount can be adjusted so there is just a hint until kids get used to the taste.
Helpful
(5)
Leanne Mentz
12/09/2013
We use this recipe but use half sour cream and half mayo. Sometimes I add a little carrot water to thin the sauce too. We love it with our home grown carrots! We top the carrots with buttered bread crumbs instead of mixing them in.
Helpful
(4)
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