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

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


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.


  1. 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.

  2. 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!

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

  4. 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

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