CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables | Side dish, Vegetables | 6 | Servings |
INGREDIENTS
2 | c | Carrots, sliced on the |
diagonal | ||
2 | c | Brussel sprouts |
1/2 | c | Mayonnaise |
2 | T | Onions, finely chopped |
2 | T | Prepared horseradish |
1/2 | t | Each salt and pepper |
1/2 | c | Fresh bread crumbs |
1 | T | Butter |
2 | T | Parsley, chopped |
INSTRUCTIONS
Preheat oven to 350øF. Cook carrots and sprouts in boiling salted water for 10 minutes or until crisp tender. Drain, reserving 1/4 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@email.msn.com> on Feb 16, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 10.2mg
Sodium: 257.5mg
Potassium: 181.2mg
Carbohydrates: 16.2g
Fiber: 1.9g
Sugar: 4.4g
Protein: 1.9g