This Coffee Roasted Carrots recipe is a twist on a classic. The carrots are cooked on a bed of coffee beans, giving the carrots an earthy, smoky flavor. The coffee flavor is mild.
- 8 whole Baby fresh peeled carrots
- 1 tbsp Olive oil
- 1 teaspoon Kosher salt
- 1 cup Dark Roast Coffee Beans
- Pomegranate seeds, to garnish
- FOR THE TAHINI SAUCE:
- 2 tablespoons tahini paste
- 2 tablespoons Almond milk
- 1 tbsp Chilli Paste Or Hot Sauce Of Your Choice
- ½ Lime, Juice
Preheat the oven to 325ºF.
Toss the carrots in the olive oil and season with salt and any other desired spices.
Place a layer of coffee beans in a cast iron skillet or ovenproof dish with a tight fitting lid. Arrange the carrots over the coffee beans. Cover the pan and roast for 45-60 minutes. Carrots should be nice and tender.
Remove from oven. Discard the beans and let the carrots cool to room temperature.
Serve as is or add a spicy tahini sauce with pomegranate seeds.
For the tahini sauce:
Combine tahini paste, almond milk, chili paste and lime juice in a bowl and mix well. Adjust consistency with water as needed.