Smokey Roasted Carrots on Coffee Beans

Dinner / Australian

Smokey Roasted Carrots on Coffee Beans


Total Time
Serves 2

We create a whole new tasting experience with coffee when we use it to give savoury flavours a lift. This recipe is adapted from Daniel Patterson's Restaurant in San Francisco's North beach. If you love sweet, smokey, and earthy flavours, be sure to make this easy recipe.

The flavours are subtle, and it's a fun easy recipe to try. I used dutch carrots, for their thinness and added some parsnips and onion shallots. I served them with a green salad with rocket.

  • Two bunches of dutch carrots
  • additional root vegetables (optional)
  • 1 cup of coffee beans
  • 1 teaspoon Paprika
  • 1 teaspoon Turmeric
  • pinch of salt flakes
  • 30 ml olive oil
  • 15 ml of any mustard on hand (I used french mustard)
  • 15 ml of yoghurt
  • 2 dashes of white wine vinegar
  • 5 ml (or more) of peri peri sauce
  • 5 mlof water
  1. Preheat oven to 180°C on fan-forced. Choose a baking tray that will fit the amount of vegetables you are roasting and evenly distribute the coffee beans in the tray.
  2. Toss together spices, oil and vegetables in a large bowl.
  3. Cook for 30-40 minutes, until you can poke a fork through or to your liking.
  4. Make the mustard dressing by mixing all ingredients together with a fork or little whisk until smooth and creamy.

The perfect coffee

Full bodied, full flavoured coffee to complement the sweet, smokey, and earthy flavours of this dish.
Woodford Blend Dark chocolate, ripe cherries and caramelised sugar.
Brew Methods
$15.75 – $42.00 Buy Coffee