Tracy's Horseradish Carrots

Tracy's Horseradish Carrots

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
jdwiesner
Recipe by  jdwiesner

“A great side for Thanksgiving dinner. This recipe easily doubles.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place carrots into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until just soft, 6 to 8 minutes. Drain, reserving 1/4 cup of cooking liquid.
  3. Mix onion, horseradish, mayonnaise, Parmesan cheese, and reserved 1/4 cup liquid in a bowl; toss horseradish mixture with carrots. Transfer carrot mixture to a shallow baking pan. Season with salt and black pepper. Sprinkle panko bread crumbs over carrots.
  4. Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.

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Reviews (4)

Rate This Recipe
Jessica Lisa
6

Jessica Lisa

This recipe was amazing! My husband and I absolutely loved it and it will definitely go into our regular rotation of side dishes. I used Beaver Hot Creamy Horseradish rather than grated and it turned out perfectly :) I also simmered the carrots in the water for about 15 minutes because I like them to be a bit softer; they tasted wonderful with the creamy sauce!!

WeezaG
5

WeezaG

Delish! My recipe used more onion (1 small)and 2 T. butter mixed with the Panko, but otherwise the same. Everyone enjoyed this at my Christmas party and many asked for the recipe.

thekoop
0

thekoop

This recipe sounded really good, and the directions worked fine, but for me, the horseradish did not enhance the carrots (neither did it taste totally bad, hence the 3-star rating). I also did not like the combination of the crunchy panko with the smoother carrots. Everyone should try this recipe, though--some probably will like it. Not bad, just didn't seem to really go together.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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