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


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1 and 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


  • 1Pre-heat oven to 350º.
  • 2Slice 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.
  • 3To cooking liquid, add grated onion and its juice, horseradish, mayonnaise, cheese, salt and pepper.
  • 4Add the carrots and spoon into a 2 qt. baking dish. Combine bread crumbs, melted butter and paprika; sprinkle over top.
  • 5Bake 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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