There are some nights when I can eat just vegetables for dinner, and be completely content. I’ve pretty much always been that way. I can still remember going out to eat and ordering the “sides plate” just as often, if not more, than a meal from the entrees section. It wasn’t enough for me to miss out on one of the sides, for a piece of meat that usually wasn’t done the way I wanted it anyway. Vegetables are special enough to be celebrated on their own though, right?
The different colors, textures, and flavors of vegetables alone are amazing, not to mention the nutrients lying within their beauty. So many choices, changing in perfect rhythm with the seasons. It makes the options for seasoning, cooking, and serving them seem endless. When I am out of ideas for dinner, I can usually come up with something by taking a quick peak through the crisper drawers. There’s not a single vegetable that can’t be tossed in a little oil and roasted to perfection in about 30 minutes.
These coffee roasted carrots have been part of our regular rotation lately. Whenever they are in the oven, I find myself checking every few minutes in anticipation of that delicious roasty flavor. There is something about the combination of coffee, garlic, and herbs. It just seems to meld together so perfectly. They are especially delicious with the fresh sage that has been abundant at the farmer’s market this winter. I usually enjoy them with just a green salad and maybe some avocado or another cooked green vegetable. For those super hungry days, a simple fried egg or serving of fresh kasha help to round up the meal nicely. I’m thinking these would also make a great side for an Easter meal. You could play around with the herbs a little to bring out different flavors. However you wish to enjoy them, I hope you find them a delightful addition!
Coffee Roasted Carrots with Garlic and Sage
- 1 lb carrots, peeled
- 2 cloves garlic, crushed
- 4 fresh sage leaves, bruised
- 2 Tbsp avocado oil
- 2 Tbsp maple syrup or honey
- 1 Tbsp finely ground coffee
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- Preheat oven to 400 degrees.
- In small bowl, whisk together the avocado oil, maple syrup, coffee, salt, and pepper. Set aside.
- Cut carrots in half crosswise, and then in half lengthwise.
- Toss the carrots, garlic, and sage together with the oil mixture.
- Place in parchment lined rimmed baking sheet and bake for approximately 25-30 minutes.