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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!
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.
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!
Roast Carrot Coins
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
Instructions
- Preheat oven to 400 F.
- Place all of the ingredients on a baking sheet and toss to combine.
- Roast for 30 minutes.
- Serve.
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
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.
Would this work just as well with baby carrots?? I have a whole bag and was wondering…
These would be soo cute to serve at a pirate party as gold coins!!! ( we are a little pirate obsessed around here)
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.
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.
😉
*eye roll*
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.
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?
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!
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.
Yum. I’m going to try these with a little dill from my garden instead of the paprika!
As long as the potatoes and carrots are cut in about the same size it will be perfect!
Sounds delicious! Can I roast the potatoes along with these as well?
You can roast cauliflower or broccoli, even onions, zucchini, butternut squash, green beans – basically any veggie! 🙂
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!