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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 6 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 48 | ||
| Calories from Fat 18 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 447mg | 18% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 4.8g | ||
| Protein 0.6g | 1% | |
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If you're a fan of carrots and of horseradish, you'll like these. I often make this if I'm cooking a roast, and I sometimes sprinkle with fresh dill. Cooking doesn't always take as long as stated, so check them.
SERVES 6
Ingredients
- 3 cups sliced carrots
- 1 tablespoon prepared horseradish
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- fresh dill, to taste (optional)
Directions
1
Combine carrots through horseradish with 2 Tbs water and place in a tightly covered baking dish.2
Bake at 350°F 1½ hrs or until carrots are tender.3
Stir gently and sprinkle with dill just before serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Bergy
On Nov 2, 2009
Cut the recipe back to 1 cup for 2 servings - Loved the flavor - The horse radish is there but does not overwhelm the natural carrot flavor just adds to it. Enjoyed - thanks
From: Chef KLC
On Mar 4, 2007
Made these for my BF...I am not a carrot eater. But he loved them!! I didnt have the dill..so made them without. Will add this to my favorites...Thanks!
From: Beth Gambrell
On Dec 1, 2006
I loved the flavor of this dish! Very easy to make and yummy too. I only used half the amount of carrots since this was the first time but will use the full amount next time. Thanks for the great recipe.
From: *Parsley*
On Aug 24, 2006
Great carrots! We loved the "nippiness" from the horseradish countered by the sweetness of the sugar. I cut down the cooking time by blanching my carrot slices first....the carrots were done in about 25 minutes. I did use the optional dill (dried). This one's a keeper! Thanx for sharing it!
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