Ingredients for Baby Carrots With Horseradish Sauce
- 1 pound Baby Carrots
- 2 cups Water
- Onions
- 2 tablespoons Prepared Horseradish
- Mayonnaise
- Pinch Salt
- Pinch Fresh Ground Pepper
- 1/2 cup Cracker Crumb
- 1 tablespoon Butter
- 1/4 teaspoon Paprika
- 1/2 cup Sour Cream
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey
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How to Make Baby Carrots With Horseradish Sauce
- Preheat oven to 375°F (190°C).
- Wash and trim 1 pound of baby carrots.
- Boil carrots in 2 cups of water until tender-crisp, about 10-12 minutes. Drain, reserving 1/4 cup of the cooking liquid.
- In a medium bowl, whisk together the reserved 1/4 cup carrot liquid, 1/2 cup sour cream, 2 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 1 teaspoon honey, and a pinch of salt and pepper.
- Lightly grease an 8x8 inch baking dish.
- Add the cooked carrots to the prepared baking dish.
- Pour the horseradish sauce evenly over the carrots.
- Sprinkle 1/2 cup crushed crackers over the sauce.
- Dot with 1 tablespoon of butter.
- Sprinkle with 1/4 teaspoon paprika.
- Bake for 14-20 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
31g
Fat
32g
Carbs
9g
