We enjoyed these carrots will bone-in baked pork shops and steamed broccoli. The combination was very good. The broccoli was seasoned with a little butter and salt; the pork chops were very low-key and the horseradish added a very nice twang to all of it.
Approx. 2 lbs. carrots, peeled, chopped, cooked and drained (reserve some of the liquid)
1/2 c mayonnaise
2 tbsp. chopped onion
2 tbsp. prepared horseradish
1/4 tsp. salt
Dash of pepper
1/2 cup Ritz crackers, crushed
2 tsp. melted butter
Spread the cooked carrots in a small casserole dish greased with butter.
Add about 1/4-1/2 cup of the reserved liquid. I just barely covered the bottom.
While the carrots are cooking in a small bowl mix the horseradish sauce together.
Let this bake in a preheated 350 degree oven for 20 minutes. Sprinkle the crumb mixture and cook an additional 10 minutes or until the crackers brown.