Zesty Baked Carrots
Equipment
- 1 Baking dish (such as a 1.5 QT Pyrex or 8 x 8 glassware
Ingredients
- 6-8 carrots cut lengthwise in strips
- 1/4 cup liquid from the carrots after cooking or just plain water
- 2-3 tablespoons finely minced onion or shallot
- 2 tablespoons creamy horseradish
- 1/3 cup mayonnaise
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- ¼ cup bread or crushed ritz crackers
- 1 tablespoon of butter
- ¼ tsp paprika
Instructions
- Peel and cut carrots. You can slice them whatever way you prefer. I cut lengthwise in 2-3 in strips. Place carrots in about 1 inch of salted water in a sauce pan and bring to a boil. Reduce the heat, cover and simmer for about 4-5 minutes until the carrots are crisp- tender. Drain and reserve ¼ c of the liquid.
- In a bowl, mix the liquid from the carrots, onion, horseradish, mayonnaise and salt and pepper. Mix in with the carrots and place in an oven ready baking dish.
- Make a crumbly top with breadcrumbs, melted butter and paprika. Top the carrots with the breadcrumbs.
- Place in preheated oven at 375 for 20 minutes or until they are slightly brown. You can always zap them with the broiler for a couple of minutes to brown the top.
Notes
My children did not like carrots very much, especially cooked, but they really like these. Carrots are so versatile, and they maintain their bright orange color. I used to use regular mayonnaise but then started using mayo with avocado oil to make it a little more healthy and it works just fine.