1. Preheat oven to 350F degrees. 2. Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender. 3. Drain, reserving 1/4 cup of the liquid. 4. Place veggies and liquid in casserole dish. 5. Combine mayo, onion, horseradish, salt and pepper and spoon over veggies. 6. Combine butter, bread crumbs and parsley and sprinkle on top. 7. Bake, uncovered, for 20-25 minutes until heated through. 8. (If taking to a potluck, reheat quickly in the microwave just before serving). ---------------------------------------------------------------------------
Nutrition
Ingredients
