READY IN 35 mins

Zesty Carrots

Read Reviews (17)

"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." — CHEF-JEFF

Directions

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.
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.
Bake uncovered for 15 minutes, or until the top is nicely browned.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

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.

—bonnie

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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.

—SSPENCER2574

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21 Ratings

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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 (:

—Cat Lady Cyndi

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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.

—S.A. Cummings

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Dec 20, 2010

We like these carrots with roast beef.

—margiejo

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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.

—Petrovna

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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!

—Jewelsmom

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Nov 14, 2012

This is great! It is tasty and zesty. I used the full 2 tablespoons of horseradish; use less or more to your taste. I have tried similar carrot recipes, but this one was the best. I think the julienning makes a difference - I just used my potato peeler to "julienne" the carrots. Thanks Chef-Jeff!

—KarenG

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Nutrition

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.

Nutritional Information

Zesty Carrots

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 224
Calories from Fat: 152

% Daily Value *
Total Fat 16.9g 26 %
Saturated Fat 3.4g 17 %
Cholesterol 11mg 4 %
Sodium 245mg 10 %
Potassium 344mg 10 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 3.3g 13 %
Protein 2.5g 5 %
** Sugars 5.5g
Vitamin A 325 %
Vitamin C 10 %
Calcium 7 %
Iron 8 %
** Thiamin 16 %
Niacin 15 %
Vitamin B6 16 %
Magnesium 6 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.