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Horseradish Carrots

Zesty Horseradish Carrots: Elevate Your Side Dish Game

Horseradish Carrots are a zesty side dish that elevates meals with a surprising kick, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 4 cups Fresh Carrots, julienne Use baby carrots if preferred
  • 1 medium Grated Onion Yellow onion recommended
For the Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be substituted
  • 2 tablespoons Prepared Horseradish Adjust to taste
  • 1 teaspoon Pepper Freshly cracked preferred
  • 1/2 cup Reserved Cooking Water Use to adjust sauce thickness
For the Topping
  • 1 cup Panko Bread Crumbs Regular breadcrumbs can substitute
  • 2 tablespoons Butter Olive oil can be a dairy-free alternative

Equipment

  • Medium Saucepan
  • Baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, boil enough water to cover the julienned carrots. Add the carrots and cook for about 6 minutes until tender yet firm.
  3. Drain the carrots, reserving ½ cup of cooking water. Transfer the cooked carrots to a 1 ½ quart baking dish.
  4. In a mixing bowl, combine grated onion, mayonnaise, horseradish, pepper, and reserved cooking water. Mix well until creamy.
  5. Pour the horseradish sauce over the carrots, ensuring they are well-coated. Mix gently with a spatula if needed.
  6. Melt butter and mix with panko breadcrumbs until evenly coated. Sprinkle over the carrots in the baking dish.
  7. Bake for about 15 minutes until the topping is golden brown and crispy.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, cut carrots julienne for even cooking, and reserve cooking water to adjust sauce consistency. Prepare the sauce ahead of time for quicker baking.

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