Baby Carrots With Horseradish Sauce
5
Servings
Servings
10m PT10M
Prep Time
Prep Time
20-30m PT20-30M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #6633
September 29, 2012
Categories: Dinner, Lunch, Side Dishes, Vegetables, Carrot, Authentic, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Winter, Weeknight Meals, Boil, Oven Roast, Stove Top, Vegetarian, Make it from scratch more
"Baby carrots baked in a creamy horseradish sauce topped with crumbled crackers. Goes great with any type roast beef or pork."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (271.9 g)
- Calories 265.9
- Total Fat - 18.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 18.1 mg
- Sodium - 692.7 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 2.2 g
- Sugars - 5.3 g
- Protein - 2.9 g
- Calcium - 70.9 mg
- Iron - 0.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step 1
Cook carrots in water until tender.
Step 2
Drain carrots, reserving 1/4 cup liquid.
Step 3
Combine reserved liquid with next 5 ingredients.
Step 4
Preheat oven to 375 degrees.
Step 5
Place carrots in lightly greased 8 inch square baking dish.
Step 6
Pour sauce over top. Sprinkle with cracker crumbs; dot with butter.
Step 7
Sprinkle with paprika.
Step 8
Bake 14 to 20 minutes or until heated through.
Tips & Variations
No special items needed.
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