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.
1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
1 tablespoon olive oil
3/4 teaspoon instant coffee granules, crushed
1/2 teaspoon kosher salt
1/2 teaspoon light brown sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon fennel pollen (optional)
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
Added sugars 1g
Calcium 4% DV
Potassium 11% DV
How to Make It
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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