The Pioneer Woman Tasty Kitchen
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Coffee Roasted Carrots with Spicy Tahini Sauce

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Level: Easy

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Description

This coffee roasted carrot recipe is a twist on a classic. Carrots are baked on bed of coffee beans, infusing the carrots with an earthy and smoky flavor. The coffee flavor is mild.

Ingredients

  • 8 whole Young Fresh Carrots Peeled
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 cup Dark Roasted Coffee Beans
  • Pomegranate Seeds, For Garnish
  • FOR THE TAHINI SAUCE:
  • 2 Tablespoons Tahini Paste
  • 2 Tablespoons Almond Milk
  • 1 Tablespoon Chili Paste Or Hot Sauce Of Choice
  • ½  Lime, Juiced

Preparation

Preheat oven to 325ºF.

Toss carrots in olive oil and season with salt as well as any other desired spices.

Place a layer of coffee beans in cast-iron skillet or oven-proof pan with tight-fitting cover. Arrange carrots on top of coffee beans. Cover the pan and roast for 45–60 minutes. Carrots should be nice and tender.

Remove from oven. Discard beans and let the carrots cool to room temperature.

Serve as is or add a spicy tahini sauce with pomegranate seeds.

For the tahini sauce:
Combine tahini paste, almond milk, chili paste, and lime juice in a bowl and mix well. Adjust consistency with water as needed.

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