Smoky Roasted Carrot Coins (Printable Version)
Carrot coins tossed with smoked paprika, cumin and olive oil, roasted until caramelized and finished with fresh herbs.
# Ingredient List:
→ Vegetables
01 - 1 pound carrots, peeled and sliced into 1/4-inch thick coins
→ Oils & Liquids
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon chili powder, optional for added heat
→ Garnish (optional)
09 - 1 tablespoon chopped fresh parsley or cilantro
10 - 1/2 teaspoon flaky sea salt
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss peeled and sliced carrot coins in a large bowl with olive oil, smoked paprika, ground cumin, garlic powder, black pepper, kosher salt, and chili powder if desired, ensuring all pieces are evenly coated.
03 - Spread the seasoned carrots in a single layer on the prepared baking sheet.
04 - Place the baking sheet in the oven and roast for 22 to 25 minutes, flipping the carrots halfway through, until the coins are tender and the edges are lightly caramelized.
05 - Transfer the roasted carrots to a serving dish. Garnish with chopped herbs and sprinkle with flaky sea salt if desired. Serve warm.
# Expert Advice:
01 -
- You'll get that addictive smoky flavor without needing a grill or smoker—all thanks to spices and a hot oven.
- Even picky eaters lean in for more since the natural sweetness in carrots gets dialed up by roasting.
02 -
- I once sliced the coins too thin and they burned in minutes—keep them at 1/4 inch for the right texture.
- Flipping halfway is what gives you that irresistible color on both sides—don’t skip it.
03 -
- Avoid crowding on the baking sheet; use two trays if needed for larger batches.
- Adding fresh herbs after roasting keeps the flavors bright and prevents wilting.