Jazz up dinner with these zesty roasted carrots. The spice level adjusts for different palates and coconut oil is a healthy roasting option!
My sister in law loves carrots. My husband strongly dislikes them. The last time we got together for dinner my brother and his wife made their favorite Creole Roasted Carrots. I expected Jonathan to eat a small serving and then move on to ham he was truly excited about.
I was shocked when my husband helped himself to 2nds and then 3rds of the carrots before I had a chance to even taste them. That does not happen with Jon and carrots. Ever!
It turned out they really were amazing. The carrots are roasted in coconut oil and seasoned to taste afterwords with a lovely Creole seasoning. It was a wonderful healthy veggie and so savory! We both loved it. Thankfully Merlin and Rachel were gracious enough to share their recipe with me and we have been chowing down on carrots here ever since.
If you have any leftover make sure you try them cold, sliced up in salad. They are absolutely excellent!
Tools In This Post: We love this brand of Creole seasoning. It shows up on veggies, potatoes, breakfast burritos and all manner of things in our house. You can order it online but we usually find it in the grocery store for less than $3 / can.
Looking for another great oven roasted veggie option? Check out this yummy Miso Roasted Asparagus!
- 2 pounds of carrots, baby or regular
- 2-3 Tbsp. unrefined coconut oil, or your favorite cooking oil (see note)
- ¼ - ¾ tsp. Creole Seasoning, we like Tony Chachere's
- Preheat the oven to 450 F.
- Chop baby carrots into about three pieces each or peel and chop regular carrots into desired size. Keep the size as uniform as possible to ensure even roasting.
- Put carrots into a large rectangular glass Pyrex pan. Place 2-3 dollops of coconut oil on top. Place in preheated oven and stir in 5 minutes. If you are using a different oil stir before putting in the oven.
- Stir every 10 minutes until the carrots are fork tender, 25-35 minutes depending on the size of your carrots.
- Remove from oven and sprinkle on ¼ - ¾ tsp. of Creole Seasoning. ¼ tsp. is generally mild enough for children and ¾ tsp. starts to be a bit spicy. Using a different brand of seasoning may result in a different spicy / salt level.
- Toss to spread seasoning out and serve hot or cold.
- Leftovers are wonderful in soup or salad.
This recipe is participating in Weekend Potluck.
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