Simple, easy and nutritious, these Roast Carrot Coins are the perfect addition to any meal. All you’ll need are carrots, paprika olive oil and salt. That’s it. Seriously!

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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 and the bite size nature of them will have them eating more than they even realize! 

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.

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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.

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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. 

I always knew that carrots provided a number of health benefits, but never realized how truly delicious they could be until later in life. Never will I look at a carrot the same way again. From loathing to absolute LOVING, I’m sure you and your family will feel the same way.

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

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Author: Catherine McCord
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 Tsp paprika
  • 1 Tbsp olive oil
  • 1/4 Tsp kosher salt

Instructions 

  • Preheat oven to 400 F.
  • Place all of the ingredients on a baking sheet and toss to combine.
  • Roast for 30 minutes.
  • Serve.

Nutrition

Sodium: 200mg | Sugar: 3g | Fiber: 2g | Calories: 60kcal | Fat: 3g | Protein: 1g | Carbohydrates: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. 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

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

  3. 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!

  4. 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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  13. 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. 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. 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. 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. 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. 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. 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!

  20. 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

  21. 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.

  22. 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!

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

  24. 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

  25. 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.

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

  27. 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.

  28. 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.

    😉

  29. 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.

  30. 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?

  31. 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!

  32. 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.

  33. You can roast cauliflower or broccoli, even onions, zucchini, butternut squash, green beans – basically any veggie! 🙂

  34. 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!

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