Spicy Brussels Sprouts and Carrots |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A teacher friend, who knew I liked to try different dishes, shared this recipe with me. Guests always rave about the unique flavor of this casserole. Ingredients:
3/4 cup fresh or frozen brussels sprouts, thawed and halved |
3/4 cup sliced carrot |
1/2 cup water |
1/4 cup mayonnaise |
2 teaspoons prepared horseradish |
1 tablespoon finely chopped onion |
1/8 teaspoon salt |
dash pepper |
1/4 cup soft bread crumbs |
1-1/2 teaspoons butter, melted |
minced fresh parsley |
Directions:
1. In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid.
2. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
3. Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley. Yield: 2 servings.
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