These baked carrots are loaded with flavor from the garlic, onion and horseradish with a bit of a crunch from the breadcrumbs.
12 medium-sized carrots, washed, peeled, and sliced
1/4 – 1/2 cup vegan mayonnaise
2 heaping tbsp. pure horseradish
1 tsp salt
½ tsp black pepper
1 tsp minced onion
6 cloves roasted garlic (or 3 raw cloves)
½ cup bread crumbs
Preheat the oven to 350F.
Slice the carrots into circles, about 1/8 inch thick. Add to a large bowl.
Add the mayonnaise, horseradish, roasted garlic, salt, and pepper to the bowl.
Stir the carrots and the ingredients together, until everything is evenly coated.
Transfer to an 8×8 baking dish and spread evenly.
Cover with the bread crumbs.
Bake for 30 – 35 minutes until carrots are soft and golden brown.
Increase the heat to 400F and roast for 10-20 minutes until golden
Make sure to use pure horseradish (not the creamy one), to ensure your carrots have the best ZIP!
This is the PERFECT side dish for the holidays. Especially if you don’t normally like cooked carrots. You’ll love it!
Replace the mayonnaise with your favorite vegan mayo.
Add cheese or any spices you wish to your carrots!
Store in the fridge in an airtight container for 3 – 5 days.
- Serving Size: 10
- Calories: 74
- Sugar: 3.9g
- Sodium: 369.3g
- Fat: 2.4g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 11.8g
- Fiber: 2.4g
- Protein: 1.9g
- Cholesterol: 0mg
Keywords: recipe, long, baby