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Spicy Brussels Sprouts and Carrots

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."

Rate/Review | Read Reviews (23)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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.

Footnotes

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.