Coffee and Maple Roasted Carrots
Serves 3.
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
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.
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