Zesty Carrot Bake Recipe

4.5 4 6
Zesty Carrot Bake Recipe
Zesty Carrot Bake Recipe photo by Taste of Home
Publisher Photo

Zesty Carrot Bake Recipe

Read Reviews
4.5 4 6
Publisher Photo
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 1 pound carrots, cut into 1/2-inch slices
  • 2 tablespoons minced onion
  • 3/4 cup mayonnaise
  • 1/3 cup water
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup shredded sharp cheddar cheese

Directions

On stovetop or in a microwave oven, cook carrots until tender. Place in a 1-qt. baking dish; set aside. In a small bowl, combine the next five ingredients; mix well. Pour over carrots. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.
Originally published as Zesty Carrot Bake in Taste of Home April/May 1995, p33

Nutritional Facts

1 each: 338 calories, 29g fat (7g saturated fat), 30mg cholesterol, 357mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 1 pound carrots, cut into 1/2-inch slices
  • 2 tablespoons minced onion
  • 3/4 cup mayonnaise
  • 1/3 cup water
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon pepper
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup shredded sharp cheddar cheese
  1. On stovetop or in a microwave oven, cook carrots until tender. Place in a 1-qt. baking dish; set aside. In a small bowl, combine the next five ingredients; mix well. Pour over carrots. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Return to the oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.
Originally published as Zesty Carrot Bake in Taste of Home April/May 1995, p33

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Reviews forZesty Carrot Bake

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MY REVIEW
[email protected] User ID: 1665956 247792
Reviewed May. 2, 2016

"This was pretty good. Had the mini carrots I needed to use, but I did cut them up. Also didn't have any have any horseradish, so I subbed Arby's Horsey sauce for it! LOL!"

MY REVIEW
knollbrookcook User ID: 4057123 224401
Reviewed Apr. 7, 2015

"This is delicious, and I've made it a few times. This last time I used two packages of the little pre-peeled mini carrots, cooked them up and then followed the recipe just as it is. Turned out great. Makes a nice side dish with ham, scalloped potatoes and green beans."

MY REVIEW
lynndsay User ID: 4093677 7110
Reviewed Feb. 18, 2012

"Unbelievably delicious! If you are looking for an alternative side dish for carrots, this one is a winner. Love it just the way it is...or alter it by adding a touch of honey and substitute coconut water (not milk), top with panko. Be cautious with the horseradish, add one teaspoon at time until it is as you like it."

MY REVIEW
zakons User ID: 1139935 4471
Reviewed Mar. 7, 2011

"Tried this recipe tonight. It was a hit in this family. Even my 4 year old grandson loved it. Great flavor. Love the zip of the  horseradish in the recipe. Will make again.  Everyone said to put it in the "keeper" file."

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