This is our take on San Francisco chef Daniel Patterson’s renowned dish of carrots roasted on whole coffee beans. For a lighter approach with spring carrots, we use just a little instant coffee and roast the carrots quickly in high heat. The carrots develop wonderfully subtle bittersweet flavor, though their springtime brightness shines through. Fennel pollen adds a hint of anise; you can find it on Amazon.

Tim Cebula
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
10 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 2 carrots)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°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 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.

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Nutrition Facts

70 calories; fat 3g; protein 1g; carbohydrates 12g; fiber 3g; sugars 6g; added sugar 1g; sodium 239mg.
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