Zesty Carrots Recipe

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I'm always on the lookout for unusual recipes that are easy to make, and this is certainly one of those! A cooking teacher in the trade school I attended introduced me to Zesty Carrots. If you're a gardener, this would be a good way to use up a bumper crop of carrots! They're so tasty they might even make carrot lovers out of people who aren't "fans" of them now.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings


  • 1-1/2 pounds carrots, washed and peeled
  • 2 tablespoons grated onion and juice
  • 1 tablespoon prepared horseradish
  • 1/2 cup mayonnaise
  • 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 1 teaspoon paprika

Nutritional Facts

3/4 cup: 217 calories, 18g fat (6g saturated fat), 24mg cholesterol, 368mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 2g protein.


  1. Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup cooking water for sauce.
  2. In a bowl, combine the onion and juice, horseradish, mayonnaise, cheese, salt, pepper and reserved cooking water. Add carrots. Transfer to a greased 2-qt. baking dish.
  3. Combine topping ingredients; sprinkle over carrot mixture. Bake, uncovered, at 350° for 20 minutes. Yield: 8 servings.
Originally published as Zesty Carrots in Country August/September 1989, p49

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marfleet User ID: 2573428 19728
Reviewed Sep. 5, 2009

"I have made these carrots quite a few times. Everyone loves them. They always ask me for the recipe."

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