Baby Carrots With Horseradish Sauce
Baby carrots baked in a creamy horseradish sauce topped with crumbled crackers. Goes great with any type roast beef or pork.
- Ready In:
- 10 ounces fresh baby carrots or 10 ounces frozen baby carrots
- 2 cups water
- 2 tablespoons grated onions
- 2 tablespoons prepared horseradish
- 1 cup mayonnaise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup cracker crumb
- 2 tablespoons butter, cut into small pieces
- Cook carrots in water until tender.
- Drain carrots, reserving 1/4 cup liquid.
- Combine reserved liquid with next 5 ingredients.
- Preheat oven to 375 degrees.
- Place carrots in lightly greased 8 inch square baking dish.
- Pour sauce over top.
- Sprinkle with cracker crumbs; dot with butter.
- Sprinkle with paprika.
- Bake 14 to 20 minutes or until heated through.
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I've had this recipe 40 years and we always called it Cody Carrots. (Wyoming) The recipe calls for chicken stock just to cover the carrots. Do not throw away the cooking stock because if the mayo-horseradish sauce is too thick to spread, add some stock to make it thinner. I also use Saltines crushed and spread over top and melt a small amount of butter and drizzle over.
I absolutely LOVED this recipe. I forgot all about it until today I was planning a Father's Day meal for my Dad. He loves horseradish. I had made these months ago, a couple of times, and forgot to submit a review. I just love the "bite" to this veggie dish! It's something far different than just the usual green veggies with a dinner.