Roast Carrot Coins

Every time I take the kids to my friend’s house for a play date she serves steamed carrot coins for dinner. They're always tender and sweet and all of our kids love them. I think the coin shape makes them extra appealing to little ones. I rarely think to make cooked carrots for dinner because I have such vivid memories of the waterlogged ones from my middle school cafeteria tray that always went untouched. Remember those? Limp, bland and quite sad looking. When it comes to food, like with many things, first impressions can be so important. No wonder so many kids decide from a young age whether they do or don't like a certain food. It’s why I focus so much on presentation and sparked to my friend’s preparation.

I bought some gorgeous carrots at the Farmers’ Market last weekend and decided to give them a little extra lovin' by roasting them with a bit of seasoning. These carrots turned out nothing like the ones I grew up on, they’re sweet from a bit of caramelization, bright orange and delicious. It's nice to know that you rediscover foods you grew up on (and may not have fond memories of) and see them in a whole new light!

[amd-recipeseo-recipe:297]

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Roast Carrot Coins (Serves 4)

Prep Time: 2 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 4 Medium Carrots, peeled and cut into coins, about 2 cups
  • 1/4 Tsp paprika
  • 1 Tbsp Olive Oil
  • 1/4 Tsp Kosher Salt

Preparation

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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48 comments

  • Sarah Suhail

    lovely! Any oher ideas of veggies that can be roasted like this? My lo has constant constipation and carrots are a big no but she loves crunchy veggies!

    leave a comment

    • Catherine

      You can roast cauliflower or broccoli, even onions, zucchini, butternut squash, green beans - basically any veggie! :)

      leave a comment

  • Salma

    Sounds delicious! Can I roast the potatoes along with these as well?

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    • Catherine

      As long as the potatoes and carrots are cut in about the same size it will be perfect!

      leave a comment

  • Jamie

    Yum. I'm going to try these with a little dill from my garden instead of the paprika!

    leave a comment

    • Susan

      You are my inspiration, I own few blogs and rlaery run out from brand . Tis the most tender part of love, each other to forgive. by John Sheffield.

      leave a comment

  • Sarah

    Thanks for reminding me how awesome roasted veggies are even in the summer. And I can roast a whole bunch of stuff up and then toss it in EVOO and lemon juice for extra summer flavor. I also love to do butternut squash and cumin. My two year old LOVES spices and roasting makes them so tender and less of a choking hazard!

    leave a comment

  • Jill

    Lucky us - I just bought carrots yesterday because one of my toddler twins likes them, but I realized it's been awhile since I've prepared any. I'll try this while they're napping today. Any thoughts on how these will freeze? Will they be mushy after thawing?

    leave a comment

  • Sokha McCarthy

    I find that no matter how cute a vegetable looks, my kids aren't impressed; I tend to make them eat their veggie because we don't waste food at our house nor does Mommy going to bend over backwards to make them cute. What happens when they go to restaurants and see the same carrots but won't try them because they don't look fun?? I'm grateful however that my kids eat good amount of veggies and grown to like them whatever shape they are in -- it takes time and persistence.

    leave a comment

    • Kristy

      *eye roll*

      leave a comment

    • Stephanie

      When mommies aren't willing to \"bend over backwards\" for their kids, then we can expect that those kids are going to grow up with way bigger issues than simply not wanting to eat their veggies.

      ;)

      leave a comment

  • Amanda

    They look good to me. My kids love raw veggies, but usually aren't impressed w/ cooked ones. I am going to try these to see if they like them just b/c I want to try them. LOL.

    leave a comment

  • Juniper Girgis

    These would be soo cute to serve at a pirate party as gold coins!!! ( we are a little pirate obsessed around here)

    leave a comment

  • Scout1

    Would this work just as well with baby carrots?? I have a whole bag and was wondering...

    leave a comment

    • Tammani

      I used baby carrots for lunch today. Yes! They were fantastic. I am not a cooked carrot liker but I tried them and wow, they were good. Thank you, Catherine! My two year old and I ate every one on our plates.

      leave a comment

  • Jodie

    Trying these tonight. And since my kids are also pirate obsessed, I'm going to call them \"Carrot Gold Doubloons\". We'll see if that appeals to them! Or maybe I'll go with \"Carrot Hockey Pucks\". LOL

    leave a comment

  • Jill

    I love to do these and toss them with some maple syrup!

    leave a comment

  • Monique

    I made these today and the carrots burned badly :( I'll try again at half the time (15 minutes).

    leave a comment

    • Amber

      I had the same issue. I will try to shorten the time. However, the ones that weren't burnt were a big hit with my two boys!

      leave a comment

  • Missy

    Will these keep well for a few days in the refrigerator? I'm thinking they'd be a great daycare snack, but I'd obviously have to make in advance.

    leave a comment

  • Kristine Marsico

    Thank you so much for this recipe. I made this last night for a family bbq...and received so many compliments. They were quite delicious

    leave a comment

  • Natasha

    Good idea! Thanks for sharing

    leave a comment

  • z's Mom

    My roasted veggies always get dried out. How can I get them right?

    leave a comment

    • Jenn

      After they're done roasting, I put them in a covered dish for a few minutes. The steam seems to soften them up a bit. I do this with roasted potato cubes all the time!

      leave a comment

  • Bren

    Carrots for lunch or dinner? Maybe for a side.

    leave a comment

  • Brandan WH

    These were great but I also had an issue with them burning. Think I will decrease the cooking time as I had to toss about half due to being too burned to eat. I'm sure it will be better next time...

    leave a comment

  • Theresa

    Thank you these were fantastic! Instead of paprika, we used 1/8 tsp of pumpkin pie spice. I've never seen our toddlers (16 months) eat carrots so fast. Thank you again. Hint- make a double batch, they go quickly.

    leave a comment

  • Fantastic! Also may decrease the time a bit to avoid the little bit of burning I experienced with the 30 min time. But delicious and the kids (1 and 3) loved them...the grown-ups too! Will be roasting more veggies in the future!

    leave a comment

  • Erica

    These are delicious. I've made them twice now. Once for just my son and the second time enough for the adults. We all love them. I used smoked Spanish paprika- yum.

    leave a comment

  • Jellyjello

    making these for lunch while my daughter naps, cant wait to eat them with her they smell great! i too thought i hated carrots until i started making them myself! thanx again for a great idea!

    leave a comment

  • Rebecca

    Just made these. Yummy. I'm just trying to not eat them all so there are some for my 9 month old. After roasting I cut them into smaller pieces so she could have them. She really likes them. Mine didn't burn at all and are nice and tender - but IMO there is too much oil (which is probably needed to cook them), so I laid them out on a paper towel to sop up the extra oil.
    Found this via Pinterest. Thanks!
    BTW, I do this all the time with sweet potatoes, summer squash and cauliflower and different spices/oils. Always great.

    leave a comment

  • tammyg817

    Do these freeze well?

    leave a comment

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  • Emily

    These are delicious! My husband, who claims to not like cooked carrots, said, \"maybe you can make these again...\" My toddler gobbled them up. I put them in the oven for about 35 minutes at 350 degrees (bc I had something else in the oven that needed the lower temp) and had no issues with them burning.

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  • Jessica

    Yum! My little one loves these.

    leave a comment

  • Tiffany

    Im so glad i found your post. I made a test batch today and was very surprised they had the perfect combo of sweet and salty and the texture was great. I...umm.... Ate the whole batch in one sitting. Two cups of carrots!

    leave a comment

    • McCord

      Lol sometimes you just have to keep them all for yourself! ;)

      leave a comment

  • Monica

    Thank you for these! They are so easy and delicious, and my toddler could wolf them down by the fistful. :)

    leave a comment

    • McCord

      So glad they are a hit!

      leave a comment

  • Ann Ryson

    I added 50 gm of cheddar cheese, 1 tablespoon dripping or goose fat to add its taste. I need to say that it’s one of the tastiest dishes which I have tried till now. I tried your Carrot Hummus Sushi Sandwich for the first time, and my son Ryan loved it,. I shared your website with my colleagues Swisna and Kareena who just enjoys trying out these types of recipes with carrot.
    Kately suggested to me a website with varieties of Lebanese recipes which look delicious. I have tried carrot pie made in Lebanon style and yes it was really awesome dish. I am sharing the link for those who want to try out different cuisines

    leave a comment

    • McCord

      So glad you liked the recipe!

      leave a comment