Nippy Carrots

"If you're a fan of carrots and of horseradish, you'll like these. I often make this if I'm cooking a roast, and I sometimes sprinkle with fresh dill. Cooking doesn't always take as long as stated, so check them."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Parsley photo by Parsley
Ready In:
1hr 33mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Combine carrots through horseradish with 2 Tbs water and place in a tightly covered baking dish.
  • Bake at 350°F 1½ hrs or until carrots are tender.
  • Stir gently and sprinkle with dill just before serving.

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Reviews

  1. Bergy
    Cut the recipe back to 1 cup for 2 servings - Loved the flavor - The horse radish is there but does not overwhelm the natural carrot flavor just adds to it. Enjoyed - thanks
     
  2. Chef KLC
    Made these for my BF...I am not a carrot eater. But he loved them!! I didnt have the dill..so made them without. Will add this to my favorites...Thanks!
     
  3. Beth Gambrell
    I loved the flavor of this dish! Very easy to make and yummy too. I only used half the amount of carrots since this was the first time but will use the full amount next time. Thanks for the great recipe.
     
  4. *Parsley*
    Great carrots! We loved the "nippiness" from the horseradish countered by the sweetness of the sugar. I cut down the cooking time by blanching my carrot slices first....the carrots were done in about 25 minutes. I did use the optional dill (dried). This one's a keeper! Thanx for sharing it!
     
  5. Kittencalrecipezazz
    YUMMM, I love this recipe! I used baby carrots for this and increased all the ingredients slightly, I ran out of fresh dill so I used a little dryed. I served this with a stuffed chicken loaf, definately a carrot recipe that I will make again, thanks echo!...Kitten:)
     
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