Spicy Brussels Sprouts and Carrots Recipe

5 2 3
Spicy Brussels Sprouts and Carrots Recipe
Spicy Brussels Sprouts and Carrots Recipe photo by Taste of Home
Publisher Photo

Spicy Brussels Sprouts and Carrots Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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 or margarine, 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 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

3/4 cup: 100 calories, 4g fat (2g saturated fat), 11mg cholesterol, 486mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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 or margarine, melted
  • Minced fresh parsley
  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. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
  2. 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

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Reviews forSpicy Brussels Sprouts and Carrots

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MY REVIEW
kccaid_MI User ID: 43704 215984
Reviewed Dec. 26, 2014

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

MY REVIEW
janetlsw User ID: 4744921 61898
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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