Smokey Roasted Carrots on Coffee Beans

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.

INGREDIENTS

Two bunches of Dutch carrots, plus any other vegetables you have on hand

1 cup of coffee beans

Smoked paprika

Olive oil to coat

METHOD

1. Preheat oven to 180ºC on fan-forced.
2. Choose a large baking tray. Pour 1 cup of coffee beans into the tray.
3. Mix smoked paprika and oil in a large bowl.
4. Add vegetables to bowl, toss and coat.
5. Arrange vegetables on top of coffee beans.
6. Cook for 30 to 40 minutes, until tender or to your liking.

Enjoy!