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.


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

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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Course: Side
Cuisine: American
Servings: 4
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes


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


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


Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Sodium: 200mg | Fiber: 2g | Sugar: 3g
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.


  1. 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.

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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…

  7. 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!

  8. 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

  9. 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.

  10. 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!

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

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