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Spicy Brussels Sprouts and Carrots Recipe
Spicy Brussels Sprouts and Carrots Recipe photo by Taste of Home

Spicy Brussels Sprouts and Carrots Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. 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.
  2. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
  3. Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley. Yield: 2 servings.
Originally published as Spicy Brussels Sprouts and Carrots in Cooking for One or Two Cookbook 2003, p245

Nutritional 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.

Reviews for Spicy Brussels Sprouts and Carrots

AVERAGE RATING
   (3)
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 (3)
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MY REVIEW
Reviewed Dec. 26, 2014

"Excellent recipe. The horseradish wasn't overpowering so even those who don't like horseradish really enjoyed them."

MY REVIEW
Reviewed Aug. 11, 2010

"I don't like brussel sprouts but I loved this recipe. I just didn't make it with carrots."

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