Whenever I take the kids to my friend’s house for a play date, she usually serves steamed carrot coins for dinner. They’re tender and sweet, and all our kids love them. I think the coin shape and name makes them extra appealing to little ones.
I used to avoid making cooked carrots because I have such vivid memories of the waterlogged ones from my middle school cafeteria tray which always went untouched. Remember those? Limp, bland, and quite sad looking—it’s easy to see why kids often reject foods at a young age. First impressions can mean everything which is why I focus so much on presentation.
Just by giving them a little extra lovin’ by roasting them with a bit of seasoning, these carrots are nothing like the ones I grew up on. They turn out sweet, bright orange, and scrumptious. It’s nice to know that you can re-discover foods you grew up on (even the ones you may not have fond recollections of) and see them in a whole new light!
4 medium carrots, peeled and cut into ¼-inch coins (about 2 cups)
¼ teaspoon mild paprika
1 teaspoon olive oil
¼ teaspoon salt
1. Preheat the oven to 400°F.
2. Place the carrots on a baking sheet and toss with the paprika, oil, and salt to combine.
3. Roast for 30 minutes, or until caramelized.
See the photograph for this recipe.