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Spicy Brussels Sprouts and Carrots

A teacher friend, who knew I liked to try different dishes, shared this recipe with me. Guests always rave about the unique flavor of this casserole.

2 ServingsPrep/Total Time: 30 min.

Ingredients

3/4 cup fresh or frozen brussels sprouts, thawed and halved
3/4 cup sliced carrot
1/2 cup water
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon finely chopped onion
1/8 teaspoon salt
Dash pepper
1/4 cup soft bread crumbs
1-1/2 teaspoons butter, melted
Minced fresh parsley

Directions

In a small saucepan, combine the first three ingredients. Bring to a
boil. Cover and cook for 6-7 minutes or until crisp-tender; drain,
reserving 1 tablespoon cooking liquid.
In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper
and reserved cooking liquid; mix well. Add the sprouts and carrot;
toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and
butter; sprinkle on top. Bake, uncovered, at 350° for 11-13

2 of 2

Spicy Brussels Sprouts and Carrots (continued)

Directions (continued)

minutes or until lightly browned. Sprinkle with parsley. Yield: 2
servings.

Nutrition Facts: One 3/4 cup serving (prepared with fat-free mayonnaise) equals 100 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 486 mg sodium, 15 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.