Carrot Coins

Campbell's Carrot Coins Recipe

Starting the carrots on the stovetop and finishing them in the oven brings out their natural sweetness...a sprinkle of dill weed also adds nice flavor.

At a glance


15 min.


55 min.



Servings: 3/4 cup each

Cook: 10 min.

Bake: 30 min.

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What You'll Need

2 tablespoons olive oil
4 large carrots, peeled and thickly sliced (about 3 cups)
1 teaspoon dried dill weed
1 dash salt and ground black pepper

How to Make It

  • 1

    Heat the oven to 325°F.

  • 2

    Heat the oil in a 10-inch oven-safe skillet over medium-high heat.  Add the carrots and stir to coat.  Reduce the heat to medium.  Stir in the dill weed, salt and black pepper and cook for 10 minutes, stirring often.  Cover the skillet.

  • 3

    Bake for 30 minutes or until the carrots are tender.

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  • Recipe Note:  If your skillet doesn't have a lid, carefully cover the skillet tightly with aluminum foil before baking.
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