​Spicy Brussel Sprout and Carrot Roast 

Tasteofhome.com
Serves 2
Ingredients

• 3/4 cup fresh or frozen brussels sprouts, thawed and halved
  
• 3/4 cup sliced carrot
  
• 1/2 cup water
  
• 1/4 cup mayonnaise
  
• 2 teaspoons prepared horseradish
  
• 1 tablespoon finely chopped onion
  
• 1/8 teaspoon salt
  
• Dash pepper
  
• 1/4 cup soft bread crumbs
  
• 1-1/2 teaspoons butter, melted
  
• Minced fresh parsley (or your favorite fresh herb)
  

Preparation

1. 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.
   
2. In a bowl, combine the mayonnaise, horseradish, onion, salt, pepper and reserved cooking liquid; mix well. Add the sprouts and carrot; toss to coat.
   
3. 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 (or your choice of fresh herb).