Reviewed: Aug. 7, 2011

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 mayo with egg yolks, and it worked fine, very tender.

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Reviewer:

Petrovna

Cooking Level: Intermediate

Reviewed: Feb. 20, 2011

Pretty good recipe. I used the suggestion of using more mayo since I'm not a big fan of horsey sauce.

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Reviewer:

Michelle P.

Reviewed: Feb. 2, 2011

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 the moisture was absorbed quickly by the breadcrumbs while I waited for the carrots to boil. Next time I will prepare the topping immediately before placing on carrots so it can "spread" easier. Served these carrots alongside slow cooker beef tips & mushrooms in wine sauce and boiled noodles. YUMMY!

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Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Jan. 9, 2011

My husband and I both love horseradish and we absolutely LOVE this dish. I actually HATE carrots but I love them in the dish. It's a shame that my kids think horseradish is too spicy for them so I don't get to make it very often. Otherwise this would be on the menu weekly. Amazing and so easy!

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Reviewer:

Amy

Cooking Level: Professional

Home Town: Toledo, Ohio, USA

Living In: Arlington Heights, Illinois, USA

Reviewed: Dec. 22, 2010

This recipe is fair the way it's written. I found it a little dry. Just double the mayo, because the horseradish was a little overpowering before and you'll have some delicious carrots!

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Reviewer:

firefly

Reviewed: Dec. 15, 2010

We like these carrots with roast beef.

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Reviewer:

margiejo

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jul. 10, 2009

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.

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Reviewer:

bonnie

Cooking Level: Intermediate

Reviewed: Apr. 22, 2009

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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Reviewer:

Cat Lady Cyndi

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

Reviewed: Jun. 20, 2007

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.

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Reviewer:

S.A. Cummings

Reviewed: Oct. 18, 2004

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.

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