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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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While not everyone likes cooked carrots or brussels sprouts, this tasty dish is still a great recipe to take to a potluck or serve as a second or third vegetable dish when you have guests. It's particularly good with turkey. Ingredients:
2 cups sliced carrots, cut on the diagonal |
2 cups fresh brussels sprouts, trimmed |
1/2 cup mayonnaise |
2 tablespoons finely chopped onions |
2 tablespoons horseradish |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup fresh breadcrumb |
1 tablespoon soft butter |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 350F degrees.
2. Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender.
3. Drain, reserving 1/4 cup of the liquid.
4. Place veggies and liquid in casserole dish.
5. Combine mayo, onion, horseradish, salt and pepper and spoon over veggies.
6. Combine butter, bread crumbs and parsley and sprinkle on top.
7. Bake, uncovered, for 20-25 minutes until heated through.
8. (If taking to a potluck, reheat quickly in the microwave just before serving).
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