| 2 Pounds Baby Carrots |
| 1 Cup Mayonnaise |
| 2 Tbsp. Horseradish |
| 1 Tsp. Salt |
| 1 Tbsp. Chopped Parsley |
| 1 Tsp. Paprika |
| 1 Tbsp. Parmesan Cheese |
| 2 Tbsp. Chopped Dry Onion |
| 1/2 Cup Crushed Ritz Crackers |
| 2 Tbsp. Butter Diced |
Preheat oven to 375 °F. Boil carrots in large saucepan covered until tender, about 10 minutes. Drain carrots, reserving 1/2 cup boiling liquid. Place carrots in 2-quart baking dish.
Whisk together reserved cooking liquid, mayonnaise, horseradish and salt. Pour over carrots. In a small bowl, stir together parsley, paprika, Parmesan, dried onion and cracker crumbs. Dot carrots with butter then sprinkle with crumb mixture. Bake uncovered for 15-20 minutes. Makes 6-8 servings.