OK, here's the recipe Barbara asked for. As I said, it's very simple to make but ends up being very tasty. Good along with turkey and all of that on T'giving.

Makes 10 1/2 cup servings (when I double this recipe, I also end up w/leftovers, but they're good too)

Winter Vegetable Casserole
Printer version of this recipe

Ingredients:
1-1/2 - 2 c carrots
1 1/2 - 2 c brussels sprouts (fresh or frozen)
1/2 C mayonnaise
2 T finely chopped onions
2 T prepared horseradish
1/4 tsp salt - pepper
1/2 c fresh bread crumbs (I've used prepared bread crumbs, which are fine)
1 T butter, melted
1-2 T chopped parsley (I usually don't bother, but I suppose it's pretty)

(Preheat oven) 350 degrees

cook carrots - boiling salted water 10 minutes
add brussels sprouts - cook for 10 more minutes
drain, reserving 1/4 C cooking liquid
place vegetables in baking dish, mix
toss lightly

combine mayo, horseradish, cooking liquid, onions, salt, and pepper in a little bowl - spoon over vegetables

mix bread crumbs in melted butter - sprinkle over everything else

bake 20-25 minutes

(My note says "Mom says longer," but I don't remember about the timing; it seems to do fine if kept warm while you're waiting for other dishes to be ready.)