Print Options

Back to Spicy Brussels Sprouts and Carrots >

Include these items:

Select reviews >

Taste of Home Logo

Spicy Brussels Sprouts and Carrots

 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.


  • 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


  • 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.
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.