Kickin’ Carrots

This is an incredible side dish for anyone who enjoys horseradish. The carrots make it the perfect combination of spicy & sweet. (Yield = 8 ppl)

Baby Carrots


  • 2 one pound bags of baby carrots
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoon grated onion
  • 2 tablespoon horseradish (prepared)
  • 1/2 cup real mayonnaise
  • 1/2 cup bread crumbs or panko
  • 3 tablespoons butter (melted)


  • Preheat oven to 375
  • Bring 6-7 cups of water to a boil in a large sauce pot; then add carrots
  • Boil, covered, for 8-10 minutes until tender
  • Drain carrots, but reserve 1/3 cup of liquid from the pot
  • In a small bowl, mix: onion, horseradish, mayo, salt & pepper and the reserved liquid/carrot water
  • Put carrots in a casserole, cover with the mayonnaise and horseradish mixture. Toss lightly if necessary
  • In a small bowl, toss the breadcrumbs with the melted butter, then top the carrots with them
  • Bake for 15 – 20 minutes

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