Horseradish Dill Baked Carrots
As I write this, I think about how carrots are actually one of my least favorite vegetables, and then I wonder why I have so many carrot recipes on here and none for things like broccoli or Brussels sprouts. I think the reason is that I can eat broccoli any way, any time. But I only like carrots if they’ve been ‘fussed’ over. Carrot soufflé is amazing, but it does take some time (plus who can get mad at all that butter and sugar?). These carrots aren’t difficult to make, but carrots aren’t something I like to drizzle with olive oil and roast. And that is what I usually do with vegetables like broccoli or Brussels sprouts.
These carrots even have a real story to go with them. In my early 20s, I dated a guy named Dave on and off for a few years. I met him one summer in Tennessee to go motorcycle riding in the mountains. (That is so not ‘me,’ but I guess I was in love or something.) We rode to his grandmother’s house, and she served us a big country dinner, and these carrots (or the closest version I can approximate) were on the table. I’d never seen carrots prepared like that, but that creamy horseradish did something incredible to the carrots. I mean, I actually wanted to keep eating them! I remember asking Dave for the recipe, but he never followed through. I can’t remember if the version his grandma made had dill in them, but I think it tastes really good in there.
This dish (like all casseroles) can be prepared ahead of time, up to 2 days in advance. If you make it in advance, stop after step 5. Cover the carrot mixture with foil, and don’t put the breadcrumbs and parsley on until right before you bake it.
Before you write this dish off because ewww carrots, try it once because that’s my general opinion of carrots, too. But these are like, really good.
Total Time: 90 minutes
Difficulty Level: Easy
2 ½ pounds raw carrots (about 10-12 large carrots)
½ cup sour cream
½ light mayonnaise
½ cup grated parmesan cheese
2 tablespoons spicy horseradish
1 tablespoon dried dill
Salt and pepper, to taste
1 cup panko breadcrumbs
Dried parsley (optional)
- Peel the carrots. Slice them on a bias.
- Steam the carrots for 15-20 minutes using your preferred method (this is what I use). The carrots should be tender, but not soft or mushy.
- Preheat the oven to 350 degrees Fahrenheit.
- Transfer the carrots to a large mixing bowl. Add the sour cream, mayonnaise, parmesan, horseradish, dill, and salt and pepper. Gently toss all the ingredients together until well combined.
- Pour the carrot mixture into a casserole dish, and spread out evenly.
- Sprinkle the breadcrumbs evenly over the carrots. Sprinkle parsley on top (optional, it’s just for color).
- Cover the casserole dish tightly with aluminum foil. Bake for 35 minutes.
- After 35 minutes, turn the heat up to 375 degrees Fahrenheit, and remove the foil. Let the carrots cook for an additional 5-10 minutes, or until the top is gold brown, and the casserole is bubbling.
- Remove from the oven, and serve hot.