Carrots with horseradish was one of mom’s perennial holiday dishes for Thanksgiving and Christmas.
Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Yield::8 servings
Ingredients
1 ¼ pounds carrots, cut into matchsticks
½ cup mayonnaise
2 tablespoons grated onion
2 tablespoons freshly ground horseradish
½ teaspoon salt (scant)
¼ teaspoon ground black pepper (scant)
¼ cup dry seasoned bread crumbs
2 tablespoons melted butter
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
Bake in the preheated oven for 15 minutes.
Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.