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8 servings

4 medium carrots, peeled and sliced

2 c. water

1/2 pound brussel sprouts

1/2 c. mayonnaise

2 T. chopped onion

1-2 tsp. prepared horseradish

1 T. Worcestershire sauce

dash of pepper

1/4 slivered almonds

In a medium saucepan, cook carrots in boiling water for 10 min.  Add brussel sprouts and cook an additional 10 minutes.  Drain, reserving 1/4 c. water. Place the vegetables and water in a 1 1/2 qt baking dish. 

In a small bowl, combine mayonnaise, onion, horseradish, Worcestershire and pepper. Spoon over vegetables.  Sprinkle almonds over sauce and bake uncovered at 350  for 20-25 minutes.

Added by: Jill Landes on 1/20/2012 10:30am


Featured product(s): Carrots, Radish,
Background ingredients: Sprouts,