Discover a unique twist on roasted vegetables with this Coffee-Roasted Vegetables recipe. This savory dish combines the earthy flavors of root vegetables with a subtle hint of coffee, enhancing their natural sweetness and creating a delightful side dish perfect for any meal.
This recipe was inspired by the desire to explore unconventional flavor combinations and enhance the natural sweetness of root vegetables by incorporating coffee, a beloved ingredient known for its aromatic qualities.
1 lb carrots, peeled and cut into sticks
1 lb parsnips, peeled and cut into sticks
1 lb sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tbsp ground coffee
1 tsp salt
1/2 tsp black pepper
1 tbsp honey
1 tbsp balsamic vinegar
Fresh parsley for garnish
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots, parsnips, and sweet potatoes.
3. Drizzle the olive oil over the vegetables and toss to coat evenly.
4. In a small bowl, mix together the ground coffee, salt, and black pepper.
5. Sprinkle the coffee mixture over the vegetables and toss again to ensure even coating.
6. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and golden brown.
8. In a small saucepan, heat the honey and balsamic vinegar over low heat until combined.
9. Drizzle the honey-balsamic glaze over the roasted vegetables and toss gently to coat.
10. Transfer to a serving platter and garnish with fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
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