Ingredients
3/4 cup fresh or frozen brussels sprouts, thawed and halved3/4 cup sliced carrot1/2 cup water1/4 cup mayonnaise2 teaspoons prepared horseradish1 tablespoon finely chopped onion1/8 teaspoon saltDash pepper1/4 cup soft bread crumbs1-1/2 teaspoons butter, meltedMinced fresh parsley
Preparation
In a small saucepan, combine the first three ingredients. Bring to a boil. Cover and cook for 6-7 minutes or until crisp-tender; drain, reserving 1 tablespoon cooking liquid.
In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
Transfer to a greased 2-cup baking dish. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 11-13 minutes or until lightly browned. Sprinkle with parsley.
