Prep 10 mins
Cook 35 mins
While not everyone likes cooked carrots or brussels sprouts, this tasty dish is still a great recipe to take to a potluck or serve as a second or third vegetable dish when you have guests. It's particularly good with turkey.
- 2 cups sliced carrots, cut on the diagonal
- 2 cups fresh Brussels sprouts, trimmed
- 1⁄2 cup mayonnaise
- 2 tablespoons finely chopped onions
- 2 tablespoons horseradish
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 cup fresh breadcrumb
- 1 tablespoon soft butter
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350F degrees.
- Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender.
- Drain, reserving 1/4 cup of the liquid.
- Place veggies and liquid in casserole dish.
- Combine mayo, onion, horseradish, salt and pepper and spoon over veggies.
- Combine butter, bread crumbs and parsley and sprinkle on top.
- Bake, uncovered, for 20-25 minutes until heated through.
- (If taking to a potluck, reheat quickly in the microwave just before serving).
This is a great recipe. Could not find the fresh brussel sprouts, so used frozen ones. Did not boil them, just added to recipe. Next time will cut sprouts in half. A great company recipe.
We really enjoyed this dish. Loved the "zing" the horseradish added. So glad to have another side dish to add to my collection.
to much horseradish for my taste if you like the flavor then this reciepe should work out for you