Once again it’s Monday, Meatless Monday! I realize I posted a lot of meals last week, well and a breakfast and a dessert, and while I really wanted to post a shake since they haven’t been making many regular appearances or one of the many other snack or breakfast recipes I just couldn’t. I made these carrots and had posted them on Instagram and said the recipe would be posted this week. Plus Monday and coffee, they just go together even if it is for dinner!
A little fun fact I was not a fan of cooked carrots growing up. The only thing that made them edible was the fact that they only time my mom made them was when she made glazed carrots. My mom always used regular sugar, my husband says his mom always used brown sugar. Either way… it was sugar! Now days I like cooked carrots, not sugary glazed ones though, but roasted carrots! Last summer I found a coffee bbq seasoning and I had been putting it on everything, especially grilled veggies! Getting a craving for grilled carrots, and the fact that I just bought a 10lb bag of them, I have been cooking them up. Only it is winter and with sub zero temps I’m not grilled carrots so instead roasting them up. While the seasoning does have a tablespoon of coconut palm sugar they are not sweet but well balanced with the ground coffee, onion, garlic, and smoked salt! Oh I can just smell them now. I’m suspecting I may have lost a few of you, yes I did say coffee…. to season my roasted carrots. Don’t worry I don’t think these carrots will keep you up late if you have them for dinner, at least they didn’t for me and I had well a few servings. They are so good I could probably eat them all myself, and would have if the family wasn’t helping me devour them. So while it says a serving is 6-8 this is what I make for our family of 4, 2 adults and 2 kids, and it is just enough. I guess I use the term enough loosely. They make a delicious side to accompany almost any meal. You may have seen when I paired with with a vegan porterhouse steak on Instagram. Yes I said VEGAN porterhouse, that is a whole different story but when the first ever fully vegan butcher shop opens up you have to check it out. We went for the grand opening, waiting around an hour and a half and the girls and my husband wanted to try almost everything so we got steak, ribs, bacon, breakfast sausage, turkey, Italian sausage, pepperoni, chorizo, and a couple cheeses. We have some we like and some not so much. My husband who is a meat eater really likes a lot of them. Me never being a big meat eater, ever, like some but some aren’t my favorite. Think I’ve gone coffee crazy? Nope just try them… than you can tell me I’m not crazy but the carrots were crazy good!
Thank you for joining Deborah and I, check out more Meatless Monday inspiration below!
Link up with @deborahbrooks14 and @miss_whisk for another delicious #MeatlessMonday! @MeatlessMonday! Click To Tweet
Are you a coffee lover? Do you cook with coffee or coffee beans?
Coffee Roasted Carrots
Makes 6-8 servings
2 TBSP extra virgin olive oil
1 tsp ground coffee beans
1 TBSP coconut palm sugar
1/2 tsp granulated garlic
1/2 tsp dried minced onion or dried onion flakes
1/2 tsp smoked sea salt
Preheat oven to 400F. Line two rimmed baking sheet with foil and set aside. Peel carrots, slice carrot in half depending on how long your carrots are, and then in quarters. Place carrots in a large bowl, drizzle with olive oil and toss to coat the carrots. Spread carrots on the baking sheet in a nice even layer on the baking sheets. In a small bowl mix together coffee grounds, sugar, garlic, onion, and salt. Sprinkle seasoning on the carrots. Roast for 10 minutes, flip/ rotate carrots, and bake for an additional 10 minutes until fork tender or desired doneness. Enjoy!
What #coffee and carrots, sounds like a #MeatlessMonday must! @MeatlessMonday #vegan #glutenfree #SweatPink! Click To Tweet
Spreading and sharing more Meatless Monday love I’m also linking up with Fit Foodie Mama Annmarie!