Cook carrots covered in boiling water for 10 minutes or until tender. Drain. Place in 1 quart casserole dish. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix crushed crackers and butter. Sprinkle on top. Bake uncovered at 350 for 30 minutes. Serves 4.
Recipe from the Frances Stern Nutrition Center at New England Medical Center, Boston.