I love roasted vegetables of all kinds and usually like them cooked rather simply, with a little oil and an herb or two. Not too long ago another blogger Nancy @ Nancy Creative introduced me to this new cookbook, “Cooking with Coffee” where she made a salted dark chocolate bark for the holidays. I like specialty cookbooks which are often small but give you a wide range of recipes using a particular ingredient. So, from her sweet bark to my savory veggies this cookbook gives you an idea of some of the recipes you might try.
I have provided two recipes; one using cauliflower, carrots and onions and the other using potatoes. Both are very good and the seasonings add a little “zip” to the vegetables.
Coffee is not only great in savory and sweet recipes but in sauces, marinades and rubs. There are so many flavored coffees you can purchase to complement your recipe such as chocolate flavored raspberry or bananas foster flavored coffee. The possibilities are endless…
Reading another good source, King Arthur Flour suggests adding a 1/2 to 2 tsp. of espresso powder to your favorite brownie, chocolate chip cookie, devil’s food cake or other chocolate recipe and taste what a difference it makes. I need to remember to add espresso powder the next time I make a chocolate dessert!
Cauliflower, Carrots and Red Onions, Adapted
- 5 medium carrots, peeled and cut into 1-inch pieces and then cut again as I like my carrots a little on the softer side
- 1/2 large head of cauliflower, cut into florets
- 1 red onion, cut into 1-inch pieces
- 2 tsp. instant espresso (you can substitute regular instant coffee, preferably a dark roast but the flavor will not be the same)
- 1/2 tsp. ancho chili powder (see comment below)
- 1/2 tsp. Hungarian sweet paprika
- 1/2 tsp. garlic powder
- sea salt and black pepper to taste
- 1/4 tsp. dried thyme, or more
- 2 tbsp. olive oil
Preheat the oven to 400°F. Combine all of the ingredients in a bowl; mix well. Place in a single layer on a parchment covered baking sheet and roast for 25-35 minutes. Depending on the size of the vegetable pieces and how you like your veggies cooked it could take longer.
Do not substitute ancho chili powder for any other chili powder. Regular chili powder has a lot of spices in it and other specific chili powders such as chipotle use different peppers. Anchos uses poblanos, Chipotle uses jalapenos. I think you can see the difference ..
Recipe by cookingwithauntjuju.com
This is another recipe from “Cooking with Coffee” which I liked a lot. In the past I have often used convenient spicy blends you buy premixed at the grocery store. It is always more fun to make up your own mix such as with this recipe.
Spicy Roasted Potatoes
- 1-1/2 lbs. Yukon gold potatoes (I used red potatoes)
- 1 tbsp. olive oil
- 1 tbsp. instant espresso
- 2 tsp. ancho chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. Hungarian sweet paprika
- 1 tsp. salt (I only used 1/2 tsp. and because the spice mix is so spicy I probably could have left out all of the salt)
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
Preheat the oven to 425°F. Dice the potatoes into 1/2-inch pieces. Toss the potatoes with the oil and spices.
Place in a single layer on a parchment lined baking sheet and bake for 25-35 minutes or until cooked to your taste.
Recipe by cookingwithauntjuju.com