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Baked Horseradish Carrots

 Baked Horseradish Carrots
Edna Hoffman from Hebron, Indiana suggests a deliciously different way to dress up carrots on a wintry night. A dash of horseradish adds just the right amount of heat!
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 medium carrots, cut into 3-inch julienne strips
  • 2 tablespoons mayonnaise
  • 2 teaspoons grated onion
  • 2 teaspoons prepared horseradish
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 tablespoons crushed butter-flavored crackers
  • 1 teaspoon butter, melted
  • Dash paprika

Directions

  • Place 1 in. of water in a small saucepan; add carrots. Bring to a
  • boil. Reduce heat; cover and simmer for 7-9 minutes or until
  • crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in
  • a 2-cup baking dish.
  • In a small bowl, combine the mayonnaise, onion, horseradish, salt,
  • pepper and reserved liquid. Pour over carrots. Toss the cracker
  • crumbs, butter and paprika; sprinkle over top. Bake, uncovered, at
  • 375° for 10-12 minutes or until heated through. Yield: 2
  • servings.
Nutritional Facts: 2/3 cup equals 177 calories, 14 g fat (3 g saturated fat), 10 mg cholesterol, 326 mg sodium, 11 g carbohydrate, 2 g fiber,

2 of 2

Baked Horseradish Carrots (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 2-1/2 fat, 2 vegetable.