1 16 ounce package of baby carrots
1 tablespoon minced onions (or chop 2 tablespoons of fresh onions)
1/2 cup mayonnaise
1 tablespoon Horseradish
salt and pepper
1/4 cup crushed saltine crackers
2 tablespoons melted butter
Boil carrots in salted water until they are almost tender (you still want there to be a crunch). Drain water and layer carrots in a 9x13 pan. Mix together onion, mayo, horseradish and salt and pepper. Pour sauce over the carrots. Crush your crackers and sprinkle over the top of the sauce. Then pour butter over the crackers. Top with a little parsley and paprika. Bake at 375 for 20 minutes.