Tracy's Horseradish Carrots recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

8 large carrots, cut into sticks
2 tablespoons finely diced onion
2 tablespoons freshly grated horseradish
½ cup mayonnaise
½ cup grated Parmesan cheese
salt and ground black pepper to taste
¼ cup panko bread crumbs, or as needed

Nutrition Info

160.7 calories
carbohydrate: 10.4 g
cholesterol: 9.6 mg
fat: 12.6 g
fiber: 2.1 g
protein: 3.2 g
saturatedFat: 2.6 g
servingSize: -
sodium: 221 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.

Recipe Yield

8 servings

Recipe Note

A great side for Thanksgiving dinner. This recipe easily doubles.

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