Spicy Brussels Sprouts And Carrots

• 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

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 350u0b0 for 11-13 minutes or until lightly browned. Sprinkle with parsley.

brussels sprouts, carrot, water, mayonnaise, horseradish, onion, salt, pepper, bread crumbs, butter, fresh parsley

Taken from www.tasteofhome.com/recipes/spicy-brussels-sprouts-and-carrots/ (may not work)