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!
Roast Carrot Coins (Serves 4)
- 4 Medium Carrots, peeled and cut into coins, about 2 cups
- 1/4 Tsp paprika
- 1 Tbsp Olive Oil
- 1/4 Tsp Kosher Salt
Preparation1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.