Zesty Horseradish Carrots

• 4 pounds carrots, sliced diagonally 1/2-inch thick
• 1 jar (6.5 ounces) creamy horseradish sauce (Reese)
• 3/4 cup light mayonnaise
• 2 tablespoons Dierbergs butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (2.8 ounces) French fried onions
• 2 tablespoons chopped fresh parsley

1. Place carrots in Dutch oven; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until fork-tender, about 10 minutes. Reserve 3/4 cup of the cooking liquid; drain carrots.
2. In same Dutch oven, combine reserved cooking liquid, horseradish sauce, mayonnaise, butter, salt, and pepper; add cooked carrots stirring until well mixed. Place carrots in 9 x 13-inch baking dish that has been coated with no-stick cooking spray. Bake in 375-degree F. oven 20 to 25 minutes. Sprinkle fried onions over top; bake until lightly browned, about 5 minutes. Sprinkle parsley over top.

carrots, horseradish sauce, light mayonnaise, butter, salt, ground black pepper, onions, parsley

Taken from www.epicurious.com/recipes/member/views/zesty-horseradish-carrots-52964501 (may not work)