“A great side for Thanksgiving dinner. This recipe easily doubles.” - by jdwiesner
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 161 cal
- 8%
- Fat
- 12.6 g
- 19%
- Carbs
- 10.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 ..." See moreout 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
"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...." See more"
*~Lissa~*
"These are excellent! I didn't tell my husband what we were having and he took one bite of these and went, "MMMM horseradish carrots!" I think the breadcrumbs may be unnecessary though. I cut my car..." See morerots on a thin bias, used prepared horseradish because that's what I had on hand, and garnished the finished dish with fresh chopped parsley. Will make again!"
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