Best Carrots And Broccoli With Horseradish Sauce Recipes

ROASTED BROCCOLI AND CARROTS

Steps:

• Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
• If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
• In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
• Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

CARROTS AND BROCCOLI WITH HORSERADISH SAUCE

Steps:

• 1. Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
• 2. Spoon evenly onto plates; top with warm carrots and broccoli.

BROCCOLI WITH HORSERADISH SAUCE

Steps:

• 1. Combine all ingredients except broccoli; stir well. Chill 3 to 4 hours.
• 2. Separate broccoli into spears. Cook, covered, in a small amount of boiling water 8 to 10 minutes or until crisp-tender.
• 3. Arrange in a dish. Top with sauce.

BROCCOLI & HORSERADISH SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

MOM'S ZESTY CARROTS WITH HORSERADISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

BAKED HORSERADISH CARROTS

Steps:

• Preheat oven to 375°. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain, reserving 1 tablespoon liquid. Place carrots in a 2-cup baking dish., In a small bowl, combine the mayonnaise, onion, horseradish, salt, pepper and reserved liquid. Pour over carrots. Toss the cracker crumbs, butter and paprika; sprinkle over top. Bake, uncovered, until heated through, 10-12 minutes.

HONEY SAUTEED BROCCOLI & CARROTS

Steps:

• In a preheated, non-stick pan over medium heat get the olive oil hot.
• Add the broccoli and carrots - saute for 3 minutes.
• Add garlic and saute another 2 minutes.
• add the water - this steams the broccoli a bit and adds some nice color.
• After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
• Turn heat off and add the honey - mix well.
• Serve immediately.

STIR-FRY BROCCOLI AND CARROTS

Steps:

• Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
• Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
• Add remaining ingredients; cook and stir 30 seconds.

STEAMED BROCCOLI AND CARROTS WITH LEMON

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli florets and carrots, cover, and steam until tender, about 5 minutes.
• Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.