Baked Horseradish Carrots
Any leftovers may be gently reheated, although I have been known to eat them cold for lunch.

Yields 4 to 6 servings.


  • 4 1/2 to 5 cups peeled and thickly sliced carrots (I like to cut on the diagonal)
  • 1/2 cup mayonnaise
  • 2 tablespoons grated or minced onion
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon each kosher salt and freshly ground pepper
  • 1/4 cup crushed butter-flavored or stone-ground crackers (or gluten-free equivalent)
  • 2 teaspoons melted butter or olive oil
  • Optional: minced fresh parsley or dill for garnish


  1. In a small bowl, combine the mayonnaise, onion, horseradish, salt, and pepper.  Set aside.  (This mixture may be prepared 1 to 2 days in advance, covered, and refrigerated.)
  2. Cook the carrots in a covered saucepan in a small amount of water until they are crisp-tender.  (Taste them to make sure–this is the best way to avoid mushy carrots.)   Drain the carrots well, and return to the pan.  Stir the horseradish mixture into the carrots, tossing to evenly coat.  Transfer the carrots to a lightly greased 1 1/2-quart baking dish.  (A small casserole or an 8-inch square baking dish work well.)
  3. Mix the crushed crackers with the 2 teaspoons melted butter or oil.  Sprinkle evenly over the carrot mixture.   At this point, the carrots may sit on the counter for up to 2 hours before baking.  You may also cover and refrigerate.  In this case, I like to add the cracker crumbs just before baking and allow the carrots to sit at room temperature while the oven is preheating.
  4. When ready to cook, preheat the oven to 350 degrees F.  Bake, uncovered, for approximately 15 to 20 minutes or until heated through.  If you’d like the cracker crumb topping to brown a little more, briefly broil the carrots, watching very carefully so as not to burn.  Garnish with a light sprinkle of fresh parsley or dill, if desired.

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