Introduction

Horseradish Carrots offer a delightful twist on a classic side dish. The combination of tangy horseradish and creamy mayonnaise enhances the natural sweetness of the carrots, while a crispy Panko topping adds wonderful texture. This easy recipe makes a perfect accompaniment for any meal.

The image shows a baked carrot dish served on a shallow black and brown bowl placed on a white marbled surface. The dish has three visible layers: at the bottom, a creamy white sauce spreads evenly, topped with bright orange carrot sticks arranged in a slightly stacked manner. The top layer consists of a golden crumbly topping with bits of green herbs sprinkled over it, adding texture and color contrast. Behind the bowl, a glass baking dish with the same layered contents is partially visible, showing the layers more clearly through the sides. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large carrots, peeled and cut julienne
2 tablespoons grated onion
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1/4 teaspoon pepper
1/4 cup dry plain Panko bread crumbs
2 tablespoons butter, melted

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Place the carrots in a medium saucepan and add just enough water to cover them. Bring to a boil, then cover and cook for 6 minutes until the carrots are tender but still firm.
Step 3: Drain the carrots, reserving ½ cup of the cooking water. Transfer the carrots to a 1½ quart baking dish.
Step 4: In a medium bowl, combine the grated onion, mayonnaise, horseradish, pepper, and the reserved cooking water. Pour this mixture evenly over the carrots in the baking dish.
Step 5: In a small bowl, mix the Panko bread crumbs with the melted butter until the crumbs are coated. Sprinkle this mixture evenly over the carrots.
Step 6: Bake uncovered for 15 minutes, until the topping is golden and crispy.

Tips & Variations

For a stronger horseradish flavor, increase the prepared horseradish to 3 tablespoons or add a pinch of freshly ground black pepper.
Try adding chopped fresh herbs like parsley or chives to the topping for added freshness.
Substitute Greek yogurt for mayonnaise to lighten the dish while maintaining creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to keep the topping crisp. Avoid microwaving to maintain texture.

How to Serve

The image shows a white marbled surface with a rectangular clear glass baking dish at the top filled with carrot sticks layered with a creamy white sauce and golden brown crumb topping with small green herb bits. Below the dish, there is a dark blue round plate holding a serving of bright orange carrot sticks arranged in a loose pile, each stick coated evenly with the creamy white sauce and topped with the same crumb mixture and green herbs scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh horseradish instead of prepared horseradish?

Yes, fresh horseradish can be used, but it is more pungent and can vary in heat. Start with a smaller amount and adjust to taste to avoid overpowering the dish.

Can I make this recipe ahead of time?

You can prepare the carrots and horseradish mixture in advance and refrigerate it before baking. Add the Panko topping just before baking to ensure it stays crispy.

Horseradish Carrots Recipe

Print Recipe

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4.6 from 66 reviews

Horseradish Carrots is a flavorful baked side dish featuring tender julienned carrots coated in a creamy, tangy horseradish mayonnaise sauce, topped with a buttery Panko breadcrumb crust for a delightful texture contrast.

Author: Kai
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

6 large carrots, peeled and cut julienne
2 tablespoons grated onion

Sauce

1/2 cup mayonnaise
2 tablespoons prepared horseradish
1/4 teaspoon pepper
1/2 cup reserved carrot cooking water

Topping

1/4 cup dry plain Panko bread crumbs
2 tablespoons butter, melted

Instructions

Preheat Oven: Preheat your oven to 350°F to ensure it reaches the perfect temperature for baking the carrots.
Cook Carrots: Place the julienned carrots in a medium saucepan and add just enough water to cover them. Bring to a boil, then cover and cook for 6 minutes until they are tender but not mushy.
Drain and Reserve Water: Drain the carrots, reserving 1/2 cup of the cooking water. Transfer the cooked carrots into a 1 ½ quart baking dish evenly.
Prepare Sauce: In a medium bowl, combine the grated onion, mayonnaise, prepared horseradish, pepper, and the reserved carrot cooking water. Mix thoroughly until creamy and well blended.
Combine and Pour: Pour the horseradish sauce evenly over the carrots in the baking dish, ensuring they are well coated for maximum flavor.
Prepare Topping: In a small bowl, mix the Panko bread crumbs with the melted butter until the crumbs are evenly coated.
Top and Bake: Sprinkle the buttery Panko topping evenly over the carrots. Bake in the preheated oven for 15 minutes, until the topping is golden brown and crispy.

Notes

For a spicier kick, increase the amount of prepared horseradish to taste.
Make sure not to overcook the carrots during boiling to maintain texture after baking.
Substitute Panko crumbs with gluten-free breadcrumbs if needed for dietary preferences.
Leftovers can be refrigerated and reheated gently to maintain topping crispness.
This dish pairs well with roasted meats or as part of a vegetarian meal.

Keywords: horseradish carrots, baked carrots, side dish, creamy horseradish sauce, buttery breadcrumb topping