1 1/2-2 c. sliced carrots
1 1/2-2 c. (1/2 lb.) brussel sprouts
1/2 c. mayonnaise
2 tbsp. finely chopped onion
1-2 tbsp. prepared horseradish
1/4 tsp. salt
Dash pepper
1/2 c. fresh bread crumbs
1 tbsp. melted butter

In large saucepan, cook carrots in boiling water for 10 minutes. Add sprouts and cook 10 more minutes or until crisp tender. Drain, reserve 1/4 cup liquid. Place vegetables and liquid in 1 1/2 quart baking dish, toss lightly to combine.

In small bowl mix mayonnaise, onion, horseradish, salt and pepper. Spoon over vegetables. Mix bread crumbs and butter, sprinkle over casserole. Bake uncovered 15-20 minutes at 350 degrees.