Baby Carrots With Horseradish Sauce

5
Servings
10m
Prep Time
20-30m
Cook Time
30m
Ready In


"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
OK

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.

Related

QueenBea

These are fantastic. Nice bold flavours. I used gluten free bread crumbs instead of the cracker crumbs and used regular sliced carrots (Personal preference) and they worked perfectly. Thx for sharing your recipe here.

review by:
(24 Oct 2014)

Felix4067

My goodness, but this was tasty! I skipped the cracker crumbs to cut down on carbs, but I know it would have been even better with them. Easy and quick to make, and my picky mother even liked it. Definitely a keeper!

review by:
(8 Oct 2012)

gkwillow

Really good flavor and easy too. That's my kind of recipe!

review by:
(7 Oct 2012)