Easy Creole Roasted Carrots

• Ingredients

  • 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

Found on mirlandraskitchen.com

Ingredients

• 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 Chacheres

Directions

• 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.