Coffee Roasted Carrots with Roasted Scallion and Chevre

To cook the wheatberries heat a glug of oil in a sauce pan and add 1/2 C uncooked wheatberries and toast for a couple of minutes. Add 1 1/2 C water and a big pinch of salt and bring to a boil. Reduce to a simmer and cook until tender. Drain any excess water allow to cool.

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1 bunch carrots
1/4 C coffee rub
1 bunch scallion
4 oz goat cheese
1 C cooked wheatberries
1 bunch basil
1 C walnuts
1/2 C olive oil
1 tsp salt


  1. Heat oven to 400F
  2. Clean and toss the carrots in the coffee rub and a glug of olive oil
  3. Roast until very tender but crunchy on the outside
  4. Blend the basil and the olive oil into a paste add the walnuts and make a rough paste
  5. Drizzle the scallions in olive oil and a pinch of salt
  6. Grill the scallions until well charred
  7. Place the wheatberries on the bottom of the plate
  8. Top with the carrots and scallions
  9. Drizzle with the basil mixture
  10. Dot with goat cheese and serve