Recipe by DOREENB
"Always a hit.....don't let the horseradish fool you! Everyone who eats this, requests the recipe!!"
Watch video tips and tricks
1 (16 ounce) package
frozen, chopped carrots
3 1/2 tablespoons
crushed corn flake cereal
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!
Was good, but nothing special. I'm not a huge horseradish fan, but the flavor was not too strong. I will probably keep looking for a good carrot recipe.
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.)
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.
We used fresh baby carrots that we boiled for 4 minutes, then proceeded with the recipe. I loved it (and I don't usually like recipes with horseradish). But, my husband said it was "just okay." Even though I only gave it four stars, I will probably make this again.
I scaled this down to 2 servings, because I wanted to taste it before serving to the pickies. I thought it was really good. I did cut the mayo a bit, but it still had a nice tang. Will make again with fish. Thanks Doreen!
We loved it! I used fresh carrots instead of frozen and it turned out great. I will be making this again.
This was excellent! I loved it, my husband REALLY loved it and even my son loved it! Then I took the leftovers that night out to my Aunt and Grandfather and they loved it! I used just sliced frozen carrots and they did need to cook about 15 minutes longer to get warm all the way through. Other than that it was excellent! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Zesty Carrots
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 276
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These roasted carrots are an easy, aromatic, and deliciously different side dish.
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
See a simple recipe for delicious roasted acorn squash.