Baked Zesty Carrots

Baked Zesty Carrots

53 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
DOREENB
Recipe by  DOREENB

“Always a hit.....don't let the horseradish fool you! Everyone who eats this, requests the recipe!!”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place carrots in a 9x13 inch baking dish.
  2. In a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. Pour mixture over carrots.
  3. Combine melted butter and corn flakes; sprinkle over carrots.
  4. Bake in preheated oven for 15 to 20 minutes, or until heated through.

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Reviews (53)

Rate This Recipe
mskansen
26

mskansen

I've made this numerous times. My husband loves it. I've always steamed fresh carrots instead of frozen. Have also used crushed Ritz crackers, regular crackers and shredded wheat. Never had the cornflakes. The Ritz crackers are the best. Only added the salt once. Doesn't need it. Used fat free milk, mayo and margarine. Still great!

JILLLYN
21

JILLLYN

This recipe is good, but I'll make it differently next time. In my opinion, the recipe calls for too much mayonnaise. Next time, I'll use half the amount. I used fresh baby carrots. I crumbled more topping on than the recipe called for, and less butter. The topping was really good. I know I'll love this dish the next time around, when it's not so "thick" with mayonnaise. (One other note: The recipe indicates to pour the sauce over the carrots. I would recommend mixing it all together before putting it in your baking dish. It doesn't pour well.)

JulesDiner
19

JulesDiner

Delicious recipe! However, don't do as one reviewer suggested and cut down on the mayo. The sauce made "as is" was perfectly pourable...just right. I did add the horseradish "to taste" as I made the sauce to please my husband's palate. It was a winner.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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Carrots and Cranberries

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Quick and Easy Baked Carrots