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Slow Roasted Root Vegetables
indiviewmedia • February 19, 2015
We think of coffee for drinking, naturally, and sometimes for baking, but rarely for cooking.
Well think again! We have a super simple, elegant way to prepare root vegetables by slow roasting them on a bed of coffee beans.
Root Vegetables Slow Roasted on Coffee Beans
Preheat oven to 325°
1 c Whole Mountain Ridge Coffee Beans
1-2 Pounds Monroe Farmer’s Market Root Vegetables (Carrots, Turnips, Onions, Beets, etc.) peeled & trimmed
2 Tb Extra Virgin Olive Oil
Salt & Pepper to Taste
Spread the coffee beans in the bottom of a heavy pot like a Dutch oven or enameled cast iron roaster with a tight-fitting lid.
Lightly oil the veggies, season, and place in a single layer over the coffee beans. Depending on their size, bake 1-2 hours until the vegetables are tender and succulent. Discard the beans and serve the roasted vegetables either hot or cold.
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