Carrots Slow-Baked on Coffee Beans

Carrots may not be your favorite vegetable but these Carrots Slow-Baked on Coffee Beans are intriguing. Actually they’re genius, slow cooking carrots on a bed of coffee beans allows the oils and fragrance of the coffee beans to infuse the carrots. Its not like your eating a coffee stick but rather a soft warm carrot that comes with a welcomed trace of coffee flavor. Roast your carrots on your favorite Sasquatch Coffee Beans and enjoy these Carrots Slow-Baked on Coffee Beans, instructions provided below.

Ingredients

• 1 lb/455 g thin carrots (no thicker than 1/2 in/12 mm in diameter), peeled
• 1 tsp olive oil
• 1 small garlic clove, minced
• Coarse sea salt and coarsely ground black pepper
• 1 cup/90 g medium-roast coffee beans, preferably decaf

Instructions

Preheat the oven to 225°F/110°C/gas 1/4. Place a cast-iron skillet over medium heat to heat for about 5 minutes.

In a large bowl, combine the carrots, olive oil, and garlic and toss until the carrots are slicked with oil and the garlic bits are distributed evenly. Season with salt and pepper; set aside.

Add the coffee beans to the hot skillet and remove from heat. Shake until the coffee is aromatic and the beans look a bit oily, about 3 minutes. Scatter the carrots over the beans in a single layer and cover the pan with a lid or a sheet of heavy-duty alumi¬num foil. Bake until the carrots are fork-tender and infused with coffee oil, 2 to 3 hours.

Lift the carrots from the bed of coffee beans and serve immediately. Discard the coffee.