Zesty Carrots

Zesty Carrots

Jeff Cummings 43

"This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter."


35 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
  3. Bake uncovered for 15 minutes, or until the top is nicely browned.
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  1. 28 Ratings


My family has made this exact recipe for years. Everyone loves it. Here's a trick to make it easier: cut the carrots into 4 or 5 chunks and cook. The cooked carrots are soft and very easy to...

This sounded scrumdidly - and I followed the ingredients to the letter, but it was a total let down. I love horseradish but for some reason it totally over powered the rest of the meal (I made i...

This recipe is pretty good, but I believe it would be a lot better next time I make this with some changes. The taste was really good to me, others not so much. I thought the horseradish went re...

This recipe has swept our family and friends. Whenever we serve it the casserole is emptied. If you like carrots and enjoy the added zest of horse radish, you'll love this recipe.

We like these carrots with roast beef.

Wow, definitely will make again! I used 1 lb bag of baby carrots (julienne). I had only straight jar horseradish, so I used half as much and added 1/4c sour cream. I made the topping first, and...

This recipe was in my husband's family for years. Only difference was the sauce (without crumbs) was put with the carrots, and the crumbs sprinkled on top of all. We used crushed Ritz crackers. ...

This is great! It is tasty and zesty. I used the full 2 tablespoons of horseradish; use less or more to your taste. I have tried similar carrot recipes, but this one was the best. I think the ju...

I found it delicious, and the whole family loved it. Next time I'll double the spread (may be I used too large carrots). I don't like mayo, my husband doesn't like sour cream, so I subbed the ma...