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Spicy Brussels Sprouts and Carrots

SUBMITTED BY: Barbara Ferster

"A teacher friend, who knew I liked to try different dishes, shared this recipe with me. Guests always rave about the unique flavor of this casserole."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3/4 cup fresh or frozen Brussels sprouts, thawed and halved
3/4 cup sliced carrots
1/2 cup water
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1 tablespoon finely chopped onion
1/8 teaspoon salt
Dash pepper
1/4 cup soft bread crumbs
1 1/2 teaspoons butter or margarine, melted
Minced fresh parsley

DIRECTIONS

In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350 degrees F for 11-13 minutes or until lightly browned. Sprinkle with parsley.

FOOTNOTE

Nutritional Analysis: One 3/4 cup serving (prepared with fat-free mayonnaise) equals 100 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 486 mg sodium, 15 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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REVIEWS

Reviewed on Nov. 21, 2006 by Charlotte I

Great recipe. If you like brussel sprouts with real flavor, you'll love this. Very colorful... MORE

Reviewed on Oct. 2, 2008 by Cindy

WOW - this is great and I haven't even baked it yet. I didn't notice it being particularly... MORE

Reviewed on Apr. 5, 2007 by Karen

Wow, this was great. I love brussel sprouts and am always looking for different ways to cook... MORE

Reviewed on Apr. 24, 2008 by Courtney

I have made this a few times now, and it's just excellent! My husband and I have always liked... MORE

Reviewed on Mar. 3, 2007 by Christy

These were interesting, but I'm not sure I'll make them again. My problem was mainly the... MORE