Baked Zesty Carrots Recipe -
Baked Zesty Carrots Recipe
  • READY IN 30 mins

Baked Zesty Carrots

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Jul 10, 2006

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!

Most Helpful Critical Review
May 20, 2008

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.

Apr 16, 2003

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.)

Dec 30, 2003

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.

Sep 11, 2003

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.

Jul 24, 2003

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!

Jul 24, 2003

We loved it! I used fresh carrots instead of frozen and it turned out great. I will be making this again.

Jul 24, 2003

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!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 576 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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