Zesty Carrots


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This side dish adds pizzazz to any meal. We have always served it with London broil or roast beef. They disappear quickly.

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  • 8 carrots, cooked but not completely (reserve cooking water), cut into rounds
  • 1/4 C. liquid from boiling carrots
  • 2 tsp. chopped onion
  • 2 Tbs. horseradish
  • 1/2 C. mayonnaise
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C. cracker crumbs
  • 1 Tbs. butter
  • paprika
  • dried parsley

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After cooking and slicing carrots, place them in a casserole dish. Mix cooking liquid from carrots with chopped onion, horseradish, mayonnaise, salt and pepper together and pour over carrots. Top with 1/4 cup cracker crumbs mixed with 1 Tbs. butter.  Sprinkle with paprika and dried parsley and bake for 30 minutes at 350 degrees.

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