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Preheat oven to 375 degrees. Lightly butter a 9x13 baking dish. Fill a 4 qt. sauce pan half full with water and bring to a boil over medium-high heat. Add 1 tbl of the salt, and then add the carrots. Cook until tender when pierced with a fork, about 6 min., depending on the size of the carrots. Drain the carrots in a colander and set aside to drain well. In a skillet over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, sprinkle evenly with the sugar, and cook, stirring occasionally, until the onion begins to brown lightly, about 5 min. Remove from the heat and set aside to cool. In a large bowl, combine the mayo, horseradish, the remaining 1 tsp of salt, and the pepper. Add the cooled onions and stir to combine well. Taste and adjust the seasoning with salt, pepper, and horseradish. Add the drained carrots and toss to coat evenly with the horseradish mixture. Transfer the carrots to the prepared baking dish, arranging them in an even layer. Spread the bread slices on one side with the 1 1/2 tbl butter. Sprinkle the buttered sides with the paprika and cut each slice into quarters. In a food processor fitted with the metal blade, pulse the bread pieces until they are the consistency of large bread crumbs. Sprinkle the crumb mixture over the carrots in an even layer. Bake until the top is nicely browned and the carrots are heated through, about 20 min. Serve immediately directly from the dish.
Candied carrots are a nice holiday treat!