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.
Spicy Brussels Sprouts and Carrots
Spicy Brussels Sprouts and Carrots
Prep Time
10 min
Cook Time
20 min
Yield
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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