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​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)
Picture
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).
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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