Zesty Winter Vegetable Casserole

by Debara Valeri

1 1/2 to 2 cups (4 med.) carrots
1 1/2 cups (1/2 lb.) brussels sprouts
1/2 cup mayonnaise
2 Tb. finely chopped onion
2 Tb. prepared horseradish (x2 for extra punch)
1/4 tsp. salt
dash pepper
1/2 cup fresh bread crumbs
1 Tb. margarine or butter, melted

Heat oven to 350°· In medium saucepan, cook carrots in boiling salted water for 10 minutes. Add brussels sprouts and continue to cooking until crisp-tender. Drain reserving 1/4 cup cooking liquid. Place vegetables and reserved liquid in 1 1/2 quart baking dish; toss
lightly.

In small bowl, combine mayonnaise, onion, horseradish, salt and pepper. Spoon over vegetables. Mix bread crumbs and margarine; sprinkle over vegetables and sauce. Bake uncovered for 20 to 25 minutes. Serves 10 (1/2 cup) servings.