Zesty Carrots

Zesty Carrots

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
CHEF-JEFF
Recipe by  CHEF-JEFF

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (19)

Rate This Recipe
SSPENCER2574
14

SSPENCER2574

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 it with beef), and left me wanting to pick the little crumbs out of my mouth with each mouthfull. Not a good combination of textures. Sorry, I won't be making this again.

bonnie
9

bonnie

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 julienne. Takes a little longer to cook but the cutting part is much quicker.

Cat Lady Cyndi
8

Cat Lady Cyndi

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 really well with carrots. I followed this recipe exactly, I used dried breadcrumbs, not fresh. When I mixed the crumb/mayo mixture it was very dry and I couldn't spread it over the carrots at all. If using dried crumbs be sure to add more mayo until you get a mixture that is of spreading consistency. My mixture was more of a crumbly topping, which was fine, but next time I'll play around with the mayo mixture. Equal parts of mayo and crumbs just don't seem to work well if looking to spread this, as the recipe states. I will make this again with some tweaking. Thanks (:

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 16.9 g
  • 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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