Coffee and Maple Roasted Carrots

Coffee and Maple Roasted Carrots |

5 from 1 reviews

Serves 3.




  1. Preheat oven to 225 degrees F (105 degrees C).
  2. 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.
  3. 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.
  4. Line the carrots on top of the beans and cover the skillet with aluminum foil.
  5. Bake for 2 hours, or until the carrots can be easily pierced with a fork.
  6. Throw away the used beans. Enjoy immediately!


1. Adapted from The Splendid Table.[br][br]2. If you don’t have a cast-iron skillet, heat the coffee beans over a pan and pour the beans into a baking dish.[br][br]3. You want to eat the carrots soon after they’re done. I left my carrots sitting on the beans for a few hours, and some of the acidity of the coffee beans transferred over to the carrots.