I love carrots, but very often find them too sweet and am always looking for recipes where I can tone that component down. The inspiration recipe for this was intriguing - I like five spice with carrots and I thought the coffee would tone down the sweetness as required while adding interesting back notes to the dish. I changed the quantities though, as I felt the original called for too much coffee and I am glad that I did. I think that the amount of coffee used in the original would have been overwhelming.
I ended up mixing this in with a one pot dinner of Chicken with Artichokes, Lemon and Garlic and it worked superbly well. That being said, I ate a couple of pieces on their own before adding them to the chicken and these carrots would be an excellent side dish to pork or beef as well.
1 bunch carrots, cut into sticks (if organic no need to peel, just scrub well)
1 tsp five spice powder
1 tsp ground coffee
1 Tbsp olive oil
Salt to taste
Preheat oven to 375.
Mix the olive oil, coffee and five spice together in a bowl.
Add the carrots and toss well so that each carrot piece is covered with some of the spice mixture.
Tip out in one layer on a foil lined baking tray. Salt liberally.
Bake for 1 hour, shaking the tin to redistribute the carrots at the half way mark.
Serve as mentioned above, as an appetizer drizzled with balsamic vinegar, or in a salad as per the inspiration recipe below.
Inspiration recipe, here.
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