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

Prep

15 min.

Total

55 min.

Serves

4

Servings: about 3/4 cup each

Cook: 10 min.

Bake: 30 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 tablespoons olive oil
4 large carrots, peeled and thickly sliced (about 3 cups)
1 teaspoon dried dill weed
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.

Full Screen View

Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Recipe Note:  If your skillet doesn't have a lid, carefully cover the skillet tightly with aluminum foil before baking.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26812

Your Recently Viewed Recipes