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?
Coffee and Maple Roasted Carrots
Ingredients
- 1 pound (450g) thin carrots
- 1 cup (100g) coffee beans (I used a medium roast)
- 1 TBS maple syrup
- 1 1/2 tsp olive oil
- 1 dash of cinnamon
Instructions
- Preheat oven to 225 degrees F (105 degrees C).
- Peel the carrots and trim the tops. Rub the carrots with the olive oil and maple syrup. Shake a bit of cinnamon on top of the carrots (no more than 1/8 teaspoon). Rub the cinnamon onto the carrots. Set aside.
- Heat the coffee beans in a skillet over medium-low heat for 2 to 3 minutes, or until you see oil releasing from the beans. Spread the coffee beans into a single layer.
- Line the carrots on top of the beans and cover the skillet with aluminum foil.
- Bake for 2 hours, or until the carrots can be easily pierced with a fork.
- Throw away the used beans. Enjoy immediately!
Notes
Katie @ Mom to Mom Nutrition says
I would have never had thought to do this Lisa! We always have carrots for a side dish. I can’t wait to try out your recipe!
Lisa says
Let me know what you think of the coffee flavor! Decaf coffee is a good option too!
Liz @ Floating Kitchen says
This is so cool, Lisa! I love putting coffee in savory recipes, but never in a million years would I have though about roasting something right on the beans. Thanks for sharing this!!! Can’t wait to try it!
Lisa says
Yea! Let me know what you think!
Taylor @ Food Faith Fitness says
I LUHVE Maple Roasted Carrots…but most definitely have NEVER tried coffee-ing them. This is super creative girl! Pinned!
Lisa says
Thanks, lady!!!
Kristen @ a mind full mom says
Wow. I have no idea how you came up with this but I will be trying this.
Lisa says
Haha, thanks, Kristen!
Sonali- The Foodie Physician says
I love using coffee in savory dishes and these carrots sound PERFECT! Pinning and tweeting 🙂
Lisa says
Thank you so much Sonali. I need to expand my repertoire of cooking with coffee!
Sarah | Broma Bakery says
I love maple roasted carrots. But coffee maple roasted carrots? How innovative! Perfect side dish for our next dinner party. Pinned!
Lisa says
Thanks, Sarah!
Rebecca @ Strength and Sunshine says
Are you kidding me!? This is so fantastic and so unique! Love!
Lisa says
Hahah, thanks, girl!
Sarah @ Making Thyme for Health says
Whoa. Now that’s a flavor combo I would have never thought to try! I’m so intrigued. I’ll definitely have to give it a try!
Lisa says
Thanks, Sarah! Let me know what you think of it!
Eileen says
Coffee and carrots? I am officially intrigued. 🙂 Can’t wait to see how this flavor combination tastes!
Lisa says
Thanks, Eileen! Let me know when you try it!
Kimberly says
Oh my goodness, Lisa … this recipe may actually get me to eat carrots! It looks and sounds divine!
Lisa says
Thanks, Kimberly!
Medha @ Whisk & Shout says
I love maple flavors in savory dishes, especially when they bring out the sweetness inherent in typically savory foods. These carrots looks great 🙂
Lisa says
Thanks, Medha. Definitely agree how carrots bring out sweetness in savory foods!
Sharon @ What The Fork Food Blog says
Ooh, love the use of coffee!
Lisa says
Thanks, Sharon!
Arman @ thebigmansworld says
Dude, I just was telling my mate I’m trying coffee rubbed steak (the first time trying coffee on a non sweet food) and I’m already nervous- Tempted to try these with it and do double whammy as I LOVE maple roasted carrots!
Lisa says
OMG, coffee rubbed steak is AWESOME! Let me know if the double whammy happens!
Emily @SinfulNutrition says
Girl, you just combined two of my all-time favorite things. Coffee & carrots! Just add pb and I’d be in heaven. 😀
Lisa says
Oh PB! I didn’t even think of that!
Sönne says
Wow! What an awesome idea! I love coffee and I love carrots – so guess how perfect this recipe sounds to my ears! 😉 Must try this asap! Thanks for sharing!
Lisa says
Thanks! Let me know how it turns out!
lindsay says
you are so genius! i cannot wait to make this and share it. Teach me your ways!
Lisa says
Aw, thanks for your kind words, Lindsay!! Let me know if you try this!
Gallo says
These look wonderful and will certainly be on our table soon. I just love carrots and so does my vegetarian family!
Stephen says
First the carrots are broiled on espresso beans and afterward finished off with a coated made with Capresso espresso, maple syrup and a little a tad of a kick.