Zesty Carrots Recipe - Allrecipes.com
Zesty Carrots Recipe
  • READY IN 35 mins

Zesty Carrots

Recipe by  

"This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
  3. Bake uncovered for 15 minutes, or until the top is nicely browned.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 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.

Most Helpful Critical Review
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.

Apr 23, 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 (:

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.

Dec 20, 2010

We like these carrots with roast beef.

Feb 04, 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!

Dec 05, 2014

This recipe was in my husband's family for years. Only difference was the sauce (without crumbs) was put with the carrots, and the crumbs sprinkled on top of all. We used crushed Ritz crackers. Update: The negative comments on the horseradish seem to be from having it all sitting on top. It is milder when mixed with all the carrots, and the amount can be adjusted so there is just a hint until kids get used to the taste.

Aug 07, 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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  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 245 mg
  • 10%

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

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