Total Time
20mins
Prep 5 mins
Cook 15 mins

I hope you like this very simple and tasty side dish. If you wish, you can use fresh peeled carrot circles rather than baby carrots. In place of dried parsley flakes, I substitute with fresh parsley when I have it on hand. (Note: We like the full amount of horseradish. However, if you haven't cooked with horseradish often, you can start with 1/2 T horseradish then taste, then add the other half to regulate the flavor to your liking.)

Ingredients Nutrition

Directions

  1. Place carrots in a saucepan and cover with water.
  2. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
  3. In the same pan, melt butter and stir in sugars, horseradish and parsley.
  4. Add carrots to pan, then add salt and pepper to taste. Stir gently to coat and serve.
Most Helpful

5 5

What a fantastic way to have carrots!! I used one fresh carrot for 2 servings and cut them into circles.I did omit the horseradish as I didn't have any.Just the taste of the parsley and thyme was enough for me.Great recipe!

5 5

It's amazing sometimes how just a few simply ingredients can make the world of difference. This is one of those recipes. The combination of sugar/horseradish/thyme is such a wonderful blend. Mareesme, I would never in a million years thought to blend them together. You can't stop eating these carrots...they are that good. With the exception of using cut carrots, I followed the recipe as written, and will again too. :) Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

5 5

Really enjoyed this carrot dish, even if it did have (& I included) some horseradish, something I usually try to avoid ~ I did, however, use just 1/2 the amount! Still it made for a very nice tasting carrot dish, & it's something I'd be happy to make again! Love those carrots! [Made & reviewed in Healthy Choices ABC tag]