Only one of us is a coffee drinker. One isn’t even fond of mocha-flavored this or that. However, this use of coffee brings us together. Coffee-roasted carrots is an idea attributed to famed California chef Daniel Patterson. This recipe from the May 2008 issue (page 114) of Cooking Light is an excellent adaptation of the original idea of roasting carrot over whole coffee beans. This version uses crushed instant coffee granules instead. The recipe also introduced us to another interesting spice variant: fennel pollen. This ingredient, similar to the use of saffron,, is used in tiny quantities. We found this spice at our local organic food store.
For those who don’t have access, here is the recipe.
1 1/2 lb. medium carrots, trimmed and peeled (halved lengthwise, if large)
1 Tbsp olive oil
3/4 tsp instant coffee granules, crushed
1/2 tsp kosher salt
1/2 tsp light brown sugar
1/4 tsp freshly ground black pepper
1/8 tsp fennel pollen (optional)
2 Tbsp chopped fresh parsley
1 tsp lemon zest
Preheat oven to 425º F. Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen. Arrange in an even layer on a rimmed baking sheet. Roast at 425º F until browned and tender, 20-25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.
Prep Time: 10 minutes
Total Time: 30 minutes