Winter vegetable bake

Yield: 6 Servings

Measure Ingredient
2 cups Carrots, sliced on the diagonal
2 cups Brussel sprouts
½ cup Mayonnaise
2 tablespoons Onions, finely chopped
2 tablespoons Prepared horseradish
½ teaspoon Each salt and pepper
½ cup Fresh bread crumbs
1 tablespoon Butter
2 tablespoons Parsley, chopped


Preheat oven to 350øF. Cook carrots and sprouts in boiling salted water for 10 minutes or until crisp tender. Drain, reserving ¼ cup of the liquid. Place vegetables and liquid in a casserole. Mix mayonnaise, onion, horseradish, salt and pepper together and spoon over vegetables. Combine butter, crumbs and parsley and sprinkle on top. Bake uncovered for 20-25 minutes until heated through. Yield: 6 Source: Fare for Friends Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999

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