Zesty Carrots

Zesty Carrots
Photo by Fran Gealer


  • 2 pounds carrots, peeled and sliced
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon freshly ground pepper
  • 1 cup fresh breadcrumbs or panko
  • 2 tablespoons grated onion
  • ¼ cup butter, melted
  • ¼ teaspoon salt
  • + 2 more ingredients
    • 2 tablespoons prepared horseradish
    • 2/3 cup mayonnaise

Cook carrots in boiling salted water to cover in a large saucepan 5 minutes or until tender. Reserve 3 tablespoons liquid, and drain. Spoon carrots into a 2-quart baking dish. Set aside. Combine mayonnaise, reserved carrot liquid, onion, and next 4 ingredients. Spoon over carrots. Combine breadcr...

View full recipe at My Recipes


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