Surprise your tastebuds with these slow-roasted carrots with a coffee finish. Discover why coffee isn’t just for drinking!
Maple roasted carrots. We’ve been there, done that. But have you ever tried adding coffee to the equation? It sounds like something that shouldn’t work. At least that’s what I thought when I first heard about it on The Splendid Table.
Coffee’s something that we pour into a cup. Some of us like our coffee like the way we like our sesame seeds: black. Some of us sip our cup of joe with a generous splash of milk and sugar. But why should you mix coffee beans and carrots together? Because we made a pact to embark on food adventures this year and I’m holding you to that promise.
The key to this recipe is thin carrots. We’re going to slow-roast these carrots on a bed of coffee beans and let the coffee flavors seep through every single pore of these beautiful carrots. The thinner the carrot, the softer they’ll be when they’re done.
When I tried this recipe for the first time, I seasoned it with garlic and salt, just like the instructions told me to. The garlic flavor, though subtle, threw me off a bit. I don’t know about you, but I don’t usually take my coffee with garlic and salt. So why should I do it here?
Step back, reset. Think about the types of spices we would normally add to a cup of joe. Cinnamon and sugar! They go well with coffee and carrots on separate occasions, so let’s use it as the glue to hold the two main ingredients together. Perfection.
Making this recipe has completely broadened my coffee horizons in the kitchen. What should I make next? Coffee roasted sweet potatoes?