Cheesy and Zesty Carrots

Martha Price


I got this recipe from a little booklet entitled "Prize-Winning Vegetable Dishes". It is just like a dish I have made for years, although I didn't add the cheese - it just didn't occur to me!
Tender carrots are cooked in a zesty sauce loaded with gooey cheese. Mmmmmm!
This is great with or without the cheese!
Add the horseradish to your taste - more or less, but 1 tablespoon is good to start with, if you are not sure:)


★★★★★ 1 vote

10 Min
20 Min


  • 1 1/2 lb
  • 2 Tbsp
    grated onion and juice
  • 1 Tbsp
    prepared horseradish - (not horseradish sauce)
  • 1/2 c
    mayonnaise (best foods or hellman's preferred)
  • 1/4 c
    cheddar cheese, grated
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    fresh bread crumbs
  • 1/4 c
    butter. melted
  • 1 tsp

How to Make Cheesy and Zesty Carrots


  1. Pre-heat oven to 350º.
  2. Slice carrots into 1/4 inch rounds; cook in boiling water for 5 minutes. Drain well,gently squeezing out excess water with paper towels. Reserve 1/4 cup cooking liquid.
  3. To cooking liquid, add grated onion and its juice, horseradish, mayonnaise, cheese, salt and pepper.
  4. Add the carrots and spoon into a 2 qt. baking dish. Combine bread crumbs, melted butter and paprika; sprinkle over top.
  5. Bake at 350º for 20 minutes. Enjoy!

Printable Recipe Card

About Cheesy and Zesty Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy For Kids

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