2 c. sliced cooked carrots (4 med.)
2 c. brussels sprouts (12 oz. bag frozen), cooked

Vegetables should be cooked to crisp tender stage and drained. Reserve 1/4 cup liquid. Place vegetables and liquid in 1 1/2 quart casserole.

Combine: 2 tbsp. chopped onion 1-2 tbsp. prepared horseradish 1/4 tsp. salt Dash pepper

Spread over vegetables. Top with 1/2 cup bread crumbs tossed with 1 tablespoon melted butter. Bake, uncovered at 350 degrees for 20 minutes. Garnish with fresh parsley.