ZESTY CARROTS

by Judy McCann

• 8 medium carrots
• 1/2 cup mayonnaise
• 2 tablespoons grated onion
• 2 tablespoons horseradish
• 1/4 cup water
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon pepper
• whole grain bread crumbs

Preheat the oven to 350 degrees F. Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.