The talented Daniel Patterson, Chef owner of Coi, in San Francisco’s North Beach brought to life the idea of “Carrots/Coffee.” Daniel’s “Coffee Roated Carrots with Chicory Granola” dish has meat lovers even leaving his restaurant saying that the carrot course was the standout favorite. Experimenting with these two unique ingredients brought together a genius combination of sweet, smoky, and earthy flavors.
It’s simple. The carrots are baked on a bed of coffee beans that warm gently, releasing their oils. It’s amazing how much the carrots take on the coffee aroma. Until you give it a try for yourself, you can never truly understand the fantastic flavor!
Coffee Roasted Carrots
Cool Time: 2 hrs
-1 lb thin carrots, peeled
-1 tsp olive oil
-1 small garlic clove, minced
-Coarse sea salt and coarsely ground black pepper
-2 cups medium-roast coffee beans, preferably decaf
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 a pan or skillet. 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.