Celebrate spring with deliciously savory coffee-roasted carrots! Fresh, tender carrots are slowly roasted over whole coffee beans for a unique dish that’s shockingly simple to make. This dish’s stunning presentation and full-bodied flavor is sure to impress your guests!
Adapted from The Splendid Table
- 1 lb organic carrots
- 1 tsp. grass-fed butter, melted
- 1 clove of organic garlic
- Coarsely ground organic pepper
- Sea salt
- 1 cup Colombian Supremo whole coffee beans
Preheat the oven to 225° F. Heat an empty cast iron skillet over medium heat for 5 minutes.
Remove the tops and ends of the carrots. Peel the carrots, then slice them into sticks about ½ inches wide. Mince the garlic.
In a large bowl, toss the carrots with the melted butter, garlic, salt, and pepper.
Add the whole coffee beans to the hot skillet, then remove the skillet from the heat. Stir and shake the coffee beans in the hot pan until they are fragrant, about 2-3 minutes.
Place the carrots on top of the coffee beans and cover the skillet with a lid. Bake until tender; a fork should easily pierce a carrot.
Remove the carrots from the skillet and serve immediately. Discard the coffee beans.