Ingredients
4 pounds carrots, sliced diagonally 1/2-inch thick
1 jar (6.5 ounces) creamy horseradish sauce (Reese)
3/4 cup light mayonnaise
2 tablespoons Dierbergs butter, melted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (2.8 ounces) French fried onions
2 tablespoons chopped fresh parsley
Preparation
Place carrots in Dutch oven; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until fork-tender, about 10 minutes. Reserve 3/4 cup of the cooking liquid; drain carrots.
In same Dutch oven, combine reserved cooking liquid, horseradish sauce, mayonnaise, butter, salt, and pepper; add cooked carrots stirring until well mixed. Place carrots in 9 x 13-inch baking dish that has been coated with no-stick cooking spray. Bake in 375-degree F. oven 20 to 25 minutes. Sprinkle fried onions over top; bake until lightly browned, about 5 minutes. Sprinkle parsley over top.
