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.


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)


  1. Heat oven to 325F
  2. Wash and trim the ends of the carrots, leaving them whole
  3. Toss the carrots with the spice mixture and a glug of olive oil to coat
  4. Transfer carrots to a tin foil lined baking sheet and roast until the carrots are fully cooked through (about 45 minutes)
  5. Scoop about a 1/4 cup sour cream per person into a bowl and whisk to whip up and lighten in texture
  6. Spoon sour cream on to a platter or plate
  7. Top with the roasted carrots and the chopped herbs if using