Nifty Carrots Recipes

Steps:

• Boil or steam carrots, reserving carrot water.
• I always steam them to preserve the carrot flavor.
• Place cooked carrots in a shallow casserole.
• Combine the rest of the ingredients, pour over carrots and mix.
• I use alot of horseradish because we like it.
• You can use less if you want.
• Note: The original recipe calls for bread crumbs mixed with the butter on top.
• I didn't care for it and I always omit this.
• If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
• Bake at 375 F.
• for 30 minutes or until horseradish sauce is bubbly.

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

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.