2-3Tbsp.unrefined coconut oilor your favorite cooking oil (see note)
1/4 - 3/4tsp.Creole Seasoningwe like Tony Chachere's
Instructions
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 1/4 - 3/4 tsp. of Creole Seasoning. 1/4 tsp. is generally mild enough for children and 3/4 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.
Notes
Any cooking oil works great. We enjoy coconut oil for the health benefits. Unrefined coconut oil has a slight coconut flavor that gives a subtle tropical background flavor to this recipe. If you don't like the taste of coconut it might not be a good choice for you!