If you’ve ever been at one of our family thanksgivings, then you know all about company carrots. We don’t have thanksgiving without out. And sometimes, christmas, and sometimes easter… it’s truly a family favorite, who’s love knows no bounds.

While memorably flavorful, it’s not the most “healthful” dish. And, can be slightly labor intensive.

So, I came up with an easy weeknight version, that just so happens to be whole30 compliant, and can be easily made vegan by substituting vegan mayo and butter, and exchanging the pork panko for regular panko.

Ingredients:

4 large carrots, peeled, and cut in wedges

3 Tbsp avocado mayo

3 Tbsp horseradish

1/4 cup minced onion

4 Tbsp melted ghee

3 Tbsp fresh chopped italian parsley

1 tsp salt

1 1/2 Tsp evoo

1/2 cup pork panko

Directions:

Preheat oven to 375.

In a bowl, combine mayo, horseradish, onion, melted ghee, italian parsley, and salt.

Bring evoo to shimmering on medium-high heat, in a medium sized cast iron skillet. Add in carrots, and cook until start to caramelized.

Add in horseradish mixture and combine with carrots. Sprinkle panko over the top and place in oven.

Bake for 15 - 25 minutes, until panko starts to crisp up.