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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.
  • 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

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.
Nutrition 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.

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Reviews

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Average Rating:
  • kccaid_MI
    Dec 26, 2014

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

  • janetlsw
    Aug 11, 2010

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