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Categories:
carrots Brussels sprouts mayonnaise onions horseradish salt ground black pepper fresh breadcrumb butter parsley
Viewed: 10 - Published at: 8 years agoIngredients
- 2 cups sliced carrots, cut on the diagonal
- 2 cups fresh Brussels sprouts, trimmed
- 12 cup mayonnaise
- 2 tablespoons finely chopped onions
- 2 tablespoons horseradish
- 12 teaspoon salt
- 12 teaspoon freshly ground black pepper
- 12 cup fresh breadcrumb
- 1 tablespoon soft butter
- 2 tablespoons chopped fresh parsley
Method
- Preheat oven to 350F degrees.
- Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender.
- Drain, reserving 1/4 cup of the liquid.
- Place veggies and liquid in casserole dish.
- Combine mayo, onion, horseradish, salt and pepper and spoon over veggies.
- Combine butter, bread crumbs and parsley and sprinkle on top.
- Bake, uncovered, for 20-25 minutes until heated through.
- (If taking to a potluck, reheat quickly in the microwave just before serving).
