If you’re looking for a new side dish for your weeknight meals, this easy recipe for Horseradish Carrots is one for the books! Boiled sweet carrots are covered with a tangy, flavorful sauce and topped with crunchy baked bread crumbs. This carrot casserole is an easy way to get your veggies inand it’s perfect for the holidays, too!
I don’t know about you, but my calendar is absolutely booked up this time of year! I barely have enough time to get a meal on the table, let alone a nutritious one. But I know how important it is to get those fruits and veggies in, even when life is crazy.
These Horseradish carrots are easy to make with fresh carrots, but they have enough flavor that you almost forget you’re eating vegetables. The creamy horseradish sauce is light and fresh, and I love the crispy bread crumbs on top.
SAVE THIS HORSERADISH CARROT RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Julienne Carrots
This recipe calls for fresh carrots cut julienne-style. This is just a fancy way of saying, “cut your carrots into thin strips”! Use a sharp knife to cut your carrots into 2-3 inch pieces about the width of a matchstick. Don’t forget to peel your carrots first!
I found this guide to be super helpful in cutting my carrots!
Ingredients for Horseradish Carrots
There are only a handful of ingredients on our shopping list for this carrot recipe.
6 large carrots, peeled and cut julienne-style
2 tablespoons grated onion
½ cup mayonnaise
2 tablespoons prepared horseradish
¼ teaspoon black pepper
¼ cup plain Panko bread crumbs
2 tablespoons butter, melted
See the printable recipe card below for complete list of ingredients and instructions.
How to make Carrots in Horseradish Sauce
You’ll have this easy side dish ready in no time! Here’s how to make it:
First, preheat the oven to 350 degrees F. While the oven heats, place carrots in a medium saucepan and fill it with just enough water to cover the carrots.
Bring the carrots to a boil over medium-high heat, then cover and cook carrots for 6 minutes.
Drain carrots, making sure to reserve ½ cup of the cooking liquid. Place the carrots into a 1 ½ quart, shallow baking dish.
In a medium bowl, mix together the grated onion, mayonnaise, horseradish, pepper, and reserved water from the carrots. Pour this horseradish cream over the carrots in the baking dish.
In a separate small bowl, combine the Panko breadcrumbs and the melted butter with a fork. Sprinkle the crumb mixture over the carrots.
Bake for 15 minutes, let the carrots cool for a little bit, then serve and enjoy!
Recipe Variations
Use light mayonnaise for an even lighter sauce!
Snip some herbs, like fresh parsley, into the sauce.
Add salt to taste.
FAQs
Can I use baby carrots for this recipe?
I prefer the taste and texture of fresh carrots for this recipe, but you could use baby carrots in a pinch. Try to use carrots about the same size so they cook evenly. Otherwise, smaller pieces will get mushy.
How do I store leftover horseradish carrots?
Store these carrots in an airtight container in the fridge for 2-3 days. Reheat on the stovetop or microwave until heated through!
Can you freeze cooked carrots?
While you can freeze these creamy carrots, they do tend to get mushy when thawed due to the high water content. This recipe tastes better fresh, and it’s so quick and easy to make!
Love Carrots? Try one of these new recipes:
Brown Sugar Glazed Carrots are quick and easy to make with mouthwatering flavor. Whole carrots are boiled until tender, then tossed with butter and brown sugar, giving them beautifully caramelized edges
Carrot Chips are thin slices of carrot tossed with olive oil, salt, cumin, garlic powder, and pepper for a delightful crunch!
Carrot and Raisin Bread is perfectly sweetened, extremely moist, and delicious. Make this quick bread for something different!
More Tasty Side Dishes
Whip up some of these veggie side dishes for your meal.
Zucchini Casserole
Roasted Butternut Squash
Skillet Mexican Street Corn
Roasted Parmesan Broccoli
Maple Bacon Brussels Sprouts
FOLLOW ME
FACEBOOK ~ PINTEREST INSTAGRAM ~ TWITTER YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
The form can be filled in the actual website url.
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
Print
Horseradish Carrots
Horseradish Carrots with boiled sweet carrots covered with a tangy, flavorful sauce and topped with crunchy baked bread crumbs is your new vegetable side dish. This carrot casserole is an easy recipe!
Course Side Dish
Cuisine American
Keyword Horseradish Carrots
Prep Time 10 minutesminutes
Cook Time 21 minutesminutes
Total Time 31 minutesminutes
Servings 6servings
Calories 204kcal
Author Lynne Feifer
Ingredients
6largecarrots peeled and cut julienne
2tablespoonsgrated onion
½cupmayonnaise
2tablespoonsprepared horseradish
¼teaspoonpepper
¼cupdry plain Panko bread crumbs
2tablespoonsbuttermelted
Instructions
Preheat oven to 350°F.
Put the carrots into a medium saucepan, and fill pot with just enough water to cover the carrots. Bring to a boil. Cover and cook for 6 minutes.
Reserve ½ cup of the water when you drain the carrots. Place the carrots into a 1 ½ quart baking dish.
In a medium bowl, mix together the onion, mayo, horseradish, pepper and reserved water from the carrots. Pour over the carrots in the baking dish.
In a small bowl, mix together the Panko bread crumbs with the melted butter, and sprinkle over the carrots.
