Baby Carrots with Horseradish

• 6 cups water
• 2 (12 oz.) packages baby carrots
• 1 ½ cups mayonnaise
• 2 tbsp. horseradish
• 1/4 cup grated onion
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 sleeve Ritz crackers, crumbled
• ¼ cup melted butter
• ¼ cup fresh chopped parsley

Bring 6 cups of water to a boil. Cook carrots in water until tender, about five minutes. Drain carrots, reserving ¼ cup liquid. Combine reserved liquid with mayonnaise, horseradish, onion, paprika, salt and pepper. Place carrots in a 9X13 inch baking dish. Pour mayonnaise sauce over carrots. Sprinkle with cracker crumbs; pour melted butter over the cracker crumbs. Sprinkle with parsley. Bake at 375 degrees for 15 to 20 minutes or until heated through.