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Roast Carrot Coins

June 2, 2011

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!

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Roast Carrot Coins  (Serves 4)

  • Prep Time:2 minutes,
  • Cook Time: 30 minutes,
  • Total Time: 32 minutes,

Ingredients

  • 4 medium carrots, peeled and cut into coins, about 2 cups
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Preparation

  1. 1. Preheat oven to 400 F.
  2. 2. Place all of the ingredients on a baking sheet and toss to combine.
  3. 3. Roast for 30 minutes.
  4. 4. Serve.
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Comments






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  1. Emily

    November 5, 2012 at 11:09 pm

    Reply

    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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    November 8, 2011 at 12:56 pm

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  12. tammyg817

    October 10, 2011 at 8:16 pm

    Reply

    Do these freeze well?

  13. Rebecca

    July 22, 2011 at 1:39 pm

    Reply

    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.

  14. jellyjello

    July 14, 2011 at 2:52 pm

    Reply

    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!

  15. Erica

    July 7, 2011 at 10:35 pm

    Reply

    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.

  16. MA

    June 21, 2011 at 1:50 pm

    Reply

    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!

  17. Theresa

    June 11, 2011 at 4:19 pm

    Reply

    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.

  18. Brandan WH

    June 8, 2011 at 7:42 am

    Reply

    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…

  19. Bren

    June 6, 2011 at 7:30 pm

    Reply

    Carrots for lunch or dinner? Maybe for a side.

  20. z's mom

    June 6, 2011 at 1:11 pm

    Reply

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

    • Jenn

      June 24, 2011 at 1:20 pm

      Reply

      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!

  21. Natasha

    June 6, 2011 at 1:10 pm

    Reply

    Good idea! Thanks for sharing

  22. kristine marsico

    June 5, 2011 at 10:14 am

    Reply

    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

  23. Missy

    June 5, 2011 at 10:03 am

    Reply

    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.

  24. Monique

    June 3, 2011 at 6:11 pm

    Reply

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

    • Amber

      June 13, 2011 at 12:23 pm

      Reply

      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!

      • Amber Gray

        August 4, 2011 at 9:45 pm

        Reply

        I just wanted to say that I retried these today and they turned out perfect. I cooked them for 17 mins this time and had no problems with burning! The kids loved them!

  25. Jill

    June 2, 2011 at 5:24 pm

    Reply

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

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