Carrots And Broccoli With Horseradish Sauce Food

CARROTS AND BROCCOLI WITH HORSERADISH SAUCE

Steps:

• 1. Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
• 2. Spoon evenly onto plates; top with warm carrots and broccoli.

BABY CARROTS WITH HORSERADISH SAUCE

Steps:

• Cook carrots in water until tender.
• Drain carrots, reserving 1/4 cup liquid.
• Combine reserved liquid with next 5 ingredients.
• Preheat oven to 375 degrees.
• Place carrots in lightly greased 8 inch square baking dish.
• Pour sauce over top.
• Sprinkle with cracker crumbs; dot with butter.
• Sprinkle with paprika.
• Bake 14 to 20 minutes or until heated through.

TRACY'S HORSERADISH CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place carrots into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until just soft, 6 to 8 minutes. Drain, reserving 1/4 cup of cooking liquid.
• Mix onion, horseradish, mayonnaise, Parmesan cheese, and reserved 1/4 cup liquid in a bowl; toss horseradish mixture with carrots. Transfer carrot mixture to a shallow baking pan. Season with salt and black pepper. Sprinkle panko bread crumbs over carrots.
• Bake in the preheated oven until bread crumbs are lightly browned, about 20 minutes.

ROASTED BROCCOLI AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
• If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
• In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
• Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

CARROTS AND BROCCOLI WITH HORSERADISH

Steps:

• Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
• Spoon evenly onto plates; top with warm carrots and broccoli.

BROCCOLI & HORSERADISH SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.