Coffee-Roasted Vegetables

Name: Coffee-Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 4

★★★★★

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If you've never tried coffee-roasted vegetables, you're in for a treat! This recipe brings out deep, earthy flavors with a hint of sweetness, making it perfect for fall gatherings or as a unique side dish for a weeknight dinner.

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Ingredients for Coffee-Roasted Vegetables

The star of the show is the combination of root vegetables. Carrots, with their natural sweetness, balance the earthiness of the coffee. Parsnips add a subtle nutty flavor, while sweet potatoes provide heartiness and an additional layer of sweetness. The olive oil helps in roasting and adds a rich texture. The magic touch comes from the ground coffee, which enhances the earthy tones of the vegetables. Salt and black pepper are essential for seasoning, while the honey and balsamic vinegar glaze adds a tangy sweetness that ties everything together. Finally, fresh parsley adds a pop of color and freshness to the dish.

Tips & Tricks

Ensure your vegetables are cut to similar sizes for even roasting.
Don't overcrowd the baking sheet; give the veggies space to crisp up.
For an extra kick, add a pinch of chili flakes to the honey-balsamic glaze.

Serving Suggestions

These coffee-roasted vegetables pair wonderfully with a roasted chicken or a grilled steak. For a vegetarian option, serve them alongside a hearty quinoa salad. A sprinkle of crumbled feta or goat cheese can also add a lovely creamy contrast.

Frequently Asked Questions

Can I use different vegetables?: Absolutely! Try adding beets or Brussels sprouts for a different flavor profile.
What kind of coffee should I use?: A medium roast works well, but feel free to experiment with your favorite blend.

Coffee-Roasted Vegetables Recipe Walkthrough

First, preheat your oven to 400°F (200°C). While it heats up, grab your carrots, parsnips, and sweet potatoes, and toss them into a large mixing bowl. Drizzle in the olive oil, making sure to coat the veggies thoroughly. This will help them roast evenly and develop a nice golden color.

In a small bowl, mix the ground coffee, salt, and black pepper. Sprinkle this aromatic blend over the vegetables, and give them another good toss to ensure every piece is well-coated. Spread the seasoned vegetables out on a baking sheet lined with parchment paper, arranging them in a single layer to ensure even roasting.

Slide the baking sheet into the oven and roast for about 25-30 minutes. You'll know they're done when the vegetables are tender and have a beautiful golden brown color. While the veggies roast, warm the honey and balsamic vinegar in a small saucepan over low heat until they're well combined.

Once the vegetables are out of the oven, drizzle the honey-balsamic glaze over them and gently toss to coat. Transfer them to a serving platter and finish with a sprinkle of fresh parsley for a burst of color and flavor.

Why You'll Love This Recipe

Bursting with flavor from an unexpected ingredient: coffee.
Easy to prepare and requires just a handful of ingredients.
Perfect for impressing guests or elevating your family dinner.
Versatile enough to pair with a variety of main courses.

Ingredients

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

Step-by-step Instructions

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.

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