Coffee Roasted Carrots
The smokey, spicy, slightly bitter rub plays against the inherent sweetness of post-frost carrots. The sour cream is just for good measure.
Ingredients
3 lbs whole carrots
1/4 cup ground coffee
1 tsp smoked paprika
1/4 tsp cinnamon
1/4 tsp chili flakes
1 tbsp brown sugar
1/2 tsp salt
sour cream
chopped parsley or cilantro (optional)
Method
- Heat oven to 325F
- Wash and trim the ends of the carrots, leaving them whole
- Toss the carrots with the spice mixture and a glug of olive oil to coat
- Transfer carrots to a tin foil lined baking sheet and roast until the carrots are fully cooked through (about 45 minutes)
- Scoop about a 1/4 cup sour cream per person into a bowl and whisk to whip up and lighten in texture
- Spoon sour cream on to a platter or plate
- Top with the roasted carrots and the chopped herbs if using
