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A large white casserole dish is full of roasted creole carrots. A sprig of parley is garnishing the top.
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5 from 1 vote

Easy Creole Roasted Carrots

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Author: Mirlandra Neuneker


  • 2 pounds of carrots baby or regular
  • 2-3 Tbsp. unrefined coconut oil or your favorite cooking oil (see note)
  • 1/4 - 3/4 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 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.


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!