Carrots The Good Way is an elegant vegetable dish that can be added to any dinner. There is a hint of horseradish in the sauce that is spread over the them. There is no other way to describe the taste than “The Good Way”. They are so different and delicious. You will find yourself making them often.
These carrots were the star of a family party I went to during the holidays. Everyone was raving about them. You know you have brought a good dish when others ask for the recipe!
How to Make Carrots The Good Way
1. Cook the carrots in beef broth for 10 minutes. I buy the two pack of carrots from Costco, then pour 1 1/2 bags of carrots into a four quart sauce pan. Cover them with water and add the beef bouillon for a beautiful flavor.
2. Bring the water to a boil. Put the lid on and reduce the heat to simmer. It is important the water continues to boil. The carrots will not cook if the water is not boiling.
I set the timer for 10 minutes. When the timer goes off, I use a fork to check the tenderness of the carrots. Stick it into them and if it goes in easily, they are done. If it does not, set your timer for 2 more minutes and then check again when it goes off.
Putting the lid on any pan will make the water boil faster.
3. Preheat the oven to 375°.
4. Drain the beef broth from the carrots into the sink and pour them into a 13×9 pan. I try and use one of my fancy pans because I will be serving from this dish when it goes on the table.
5. Mix together the mayonnaise, horseradish, grated parmesan cheese, dried onions, salt and pepper. Horseradish comes in several different varieties. You want to use a creamy horseradish. It has a milder in taste than prepared horseradish. Prepared horseradish is made with vinegar and has a harsher taste. Creamy horseradish is made with sour or heavy cream.
Adding real onion bits instead of dried is another choice you can make. You can use a small real onion instead of the onion flakes. Sauté the onions and then add them. I have a son that does not like the crunch of onions when he eats, so I use the dried flakes in this recipe. Love the convenience of dried onions.
6. Pour this mixture over the top of your carrots. I put small spoonfuls all over the them, then start spreading it with a spatula. You will notice it is a very thin layer. It really is just a flavor layer for your vegetables.
7. Melt the butter and mix with the bread crumbs. Sprinkle this all over the top of the carrots. I like to sprinkle a little everywhere and then go back and fill in the empty spaces. It only makes a thin layer. Sometimes, I double the bread crumb and butter to make a thicker layer. Sometimes, I am not in the mood for a thicker layer. I like to have more than enough ingredients on hand to do whatever my mood requires!
8. Bake this in the oven for 20 minutes. Keep an eye on the bread crumbs. They have a tendency to brown too fast. This is easily fixed by laying a piece of tin foil over them. Do not wrap it around the dish, just lay it on top to keep them from browning further.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Carrots The Good Way
- 3 pounds Baby Carrots
- 2 Cups Water
- 2 Cubes Beef Bouillon
- 1 Cup Mayonnaise
- 1/4 Cup Creamy Horseradish
- 1/2 Cup Parmesan Cheese grated
- 2 Tbsp. Dried Onion Flakes
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/4 Cup Butter
- 1 1/2 Cup Panko Bread Crumbs
- Preheat oven to 375°.
- Put carrots, water and beef bouillon in a 4 quart saucepan.
- Heat to boiling and then reduce the heat to simmer. Leave the lid on.
- Cook for 10 minutes and check for doneness.
- Drain beef broth and pour carrots in a baking dish.
- Mix mayonnaise, horseradish, grated parmesan cheese, onion flakes, salt and pepper. (flavor layer).
- Place flavor layer in small dollops all over the top of the carrots. Spread evenly.
- Melt butter and mix in bread crumbs.
- Sprinkle this layer over the flavor layer until it is gone.
- Bake for 20 minutes or until top is golden brown.
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