1 (16 oz.) bag carrots, cut diagonally into 1/4" slices
1 (10 oz.) container brussel sprouts, each cut in half
butter
1 sm. onion
1/2 c. mayonnaise
2 tbsp. prepared white horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 slice white bread

In 4 quart saucepan in 1 inch boiling water, heat carrots to boiling, cover; simmer 15 minutes. Stir brussel sprouts in, heat to boiling; reduce heat to low; cover and simmer 5 minutes or until tender-crisp. Drain, reserving 1/4 cup liquid.

Preheat oven to 350 degrees. Cook onion in butter. Remove from heat. Stir in mayonnaise, horseradish, salt, pepper and reserved cooking liquid. Gently fold sauce into cooked vegetables. Spoon into 1 1/2 quart casserole.

Melt 1 tablespoon butter, tear bread into small pieces; mix until coated with butter. Spoon onto vegetables. Bake 20 minutes.