This post was originally published here March 30, 2015. I’ve adjusted the recipe and updated the text and photographs to reflect those changes. I hope you try out this easy, crowd-pleasing side dish!
I’m here today to bring back carrot coins!
When were carrot coins at their peak of popularity? The 1970s maybe? I’m not entirely sure. But what I am sure about is that they are still a delicious way to prepare carrots. They just needed a little bit of modernization.
Like probably all of you, I love roasting whole carrots. Especially when you get to leave the tiniest bit of green frilly-ness at the top. They are just so cute that way. And you get major presentation points with minimal work.
BUT. The only carrots I had lingering in my refrigerator this month were the big fat ones. The ones my Mom likes to refer to as “horse carrots”. They certainly aren’t much to look at. They are sturdy, gnarly and misshapen. And they definitely don’t have any remaining fresh green sprigs at the top. But they still taste like carrots. And they shouldn’t be wasted. So carrot coins it is!
I’m guessing you have this exact type of carrot hiding out in your refrigerator, too. And if so, I hope you’ll try out these bomb-ass Coffee Glazed Carrot Coins.
Yes. I said coffee. It’s a fabulous ingredient to pair to carrots. One that’s maybe a bit unexpected. But in a good way. I also use a bit of maple syrup and balsamic vinegar in the glaze. Which makes this simple, crowd-pleasing side dish one that has great depth of flavor, even with such a small ingredient list.
I like to finish off the cooked carrots with a sprinkle of flaky sea salt and some fresh mint. The salt is kind of a non-negotiable, in my humble opinion. But if you find yourself without mint, you could use any finely minced fresh herb that you have on hand (thyme, parsley or dill). And if you’ve still got nothing, try zesting some citrus (lemon, orange or lime) over the carrots before serving for a little added zip.
Coffee Glazed Carrot Coins
- 4 cups peeled, sliced carrots (from about 5 medium-large carrots)
- 1/4 cup strongly brewed coffee
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Fresh mint leaves, minced
- Flaky sea salt
- Add the sliced carrots to a medium saucepan. Add enough water to just barely cover them. Then place the saucepan over medium-high heat and bring to a simmer. Cook the carrots, covered, for 10 minutes.
- Meanwhile, combine the coffee, olive oil, maple syrup, vinegar, salt and black pepper in a small bowl. Set aside.
- Drain the cooking liquid from the carrots. Keeping the carrots in the same saucepan, pour in the coffee-mixture and then place the saucepan back over medium-high heat. Cook, uncovered, for 4-5 minutes. Most of the liquid will be reduced. Remove the saucepan from the heat.
- Transfer the carrots to a serving dish. Top with the mint and a few pinches of flaky sea salt, if desired.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
I think this is the most creative carrot flavor that I’ve seen! Sounds amazing, Liz! Love your pictures, too!
Awwww, thanks Gayle! Hugs!
I must try this! You can never go wrong adding coffee, in my opinion 🙂
So true. Coffee makes everything better!
Well, this is just genius if you ask me! I adore carrots and love the addition of coffee!!
Thanks, Lauren! I hope you try it out. You’ll love it. XO
Whoa! I never would have thought about pairing these two together, but now it sounds like a perfect combo! Allll the cofffeeee please!
Oh yes. More coffee = more better!
I love roasted carrots but I wouldn’t have ever thought to add coffee. Yum!
Let me know if you try them out, Bri! XO
Coffee and carrots?! That sounds like a genius idea to me. I could eat the entire batch!
Thanks, Ashley. I definitely ate the entire batch. 🙂
Woah, that’s the kind of healthy caffeine kick I need on this Monday morning!
Oh yeah. Then I need a double dose!
Woohoo!!! What a fun project–and I can’t wait to see all the coffee-inspired goodies you bring us in the coming months! I am a big fan of roasted carrots and these look like perfection 🙂
Thanks, Amy! I’m really excited too!
This sounds like so much fun! I love coffee in food and these carrots are super unique 🙂
Thanks, Medha! Let me know if you try them out!
This is a really neat idea! The natural sweetness from the balsamic & carrots playing off of the bitter notes from the coffee… I can’t wait to try it!
Thanks, Jessie! Would love to hear feedback once you try them out!
ohmygerd I cannot wait to see all the coffee eats and sips you whip up!! I’m a coffee fanatic and don’t use it nearly enough in my cooking, so I’m sure your posts will be inspiration to infuse my recipes with coffee. Loving the idea of coffee-glazed roots!
I surely hope I can inspire you friend! XOXOXO!
I’m a huge espresso fan, so I can only imagine that it would make roasted carrots taste even better! Pinned
Thanks for pinning, Marcie!
LOVE these, Liz. What an awesome flavor combination!
Thanks, Matt! I hope you get the chance to try them out!
I’m a huge coffee person, except I cannot handle caffeine, like at all. It’s so annoying, because I love the actual taste of coffee and the ritual of having a coffee when I get up in the morning. That being said, I drown myself in decaf and coffee flavored foods to get my fix. I absolutely LOVE these glazed carrots, such a fresh, unique side!
Oh no caffeine. That would be tough for me! Thank goodness for decaf and coffee-flavored treats!
Oh man, these carrots look incredible. The coffee addition is so clever. Yum!
I’m actually not much of a coffee fan but for some reason I’m dying to try roasted carrots with it! The flavors just sound so unique, I can’t help but be intrigued. And I know my husband (aka the biggest coffee fiend of all) would love them. Pinning to try soon!
Yeah. Let me know how you like them (and how the husband likes them!). Thanks, Sarah!
I need to try these asap! They look so yummy! And I am obsessed with coffee so this recipe is a win win for me. 😉
Thanks, Cyndi. I hope you enjoy them!
Brillant, Liz! Coffee and Carrots? Who knew! This sounds delicious and a perfect way to enjoy the flavor of coffee and get my veggies in. Balsamic vinaigrette is a favorite flavor too.. I can just imagine the three of these together, the depth of flavor and richness. Congratulations on your partnership with Lavazza! I will be checking them out! I can’t wait to see what you have up for us next!!
Thanks so much, Traci! I know you’ll love these!
Oh yea…coffee and carrots! You know I LOVE them! Love that this is made with brewed coffee!
Yup, this has your name written all over it! XO
Congrats Liz on joining the Lavazza team! These carrots look delish! I needed one more side for my Easter dinner and looks like I just found it! Thanks!
Thanks, Mary Ann! This will be perfect for your Easter dinner! XO
This is such a great way to do carrots! I must try!
Thanks, Tori. I think you’ll love ’em!
As a coffee fanatic, I applaud you for your creativity in this dish. Who’d have thought that carrots and coffee would jive? These look really amazing. Maybe as a side to a honey chicken dish!
Oh yeah, that sounds like a great idea! YUM! Thanks, Erin!
These carrots are delicious! Love the sound of the glaze!
I’m totally trying this! I have never considered mixing coffee and carrots, but now that I’ve seen this I have to do it. I guess I’m always to busy adding booze!
Ha ha. Yeah, booze and coffee in EVERYTHING!
Love the idea of coffee on carrots!! This sounds awesome 🙂
Thanks, Trish! Let me know if you try it out!
What a lovely recipe!! Gotta love coffee!! How fun to add it to carrots!! 🙂
Thanks, Cailee! Coffee makes almost everything better!
Congrats Liz! How exciting! I am loving this coffee glazed carrots. I love whole roasted carrots. So pretty and delicious : )
Thanks, Natalie. You’ll definitely love these!
Pingback: Easter Sunday Supper | The Endless Meal
Those carrots look so tasty!! Happy Easter 🙂
Thanks, Christina! I hope you had a great weekend!
I do love coffee glazed sweet potatoes so I would imagine sweet veg with bitter coffee would work super well with carrots too!
Yes it’s such a good flavor profile for so many vegetables! I hope you try the carrots!
Did anyone actually make this recipe? All the reviews comment on it but none say they made it and how it tasted. I’m skeptical anytime I see a recipe with gushing reviews that don’t talk about making the recipe, and I kinda wanted to make this.
Many people have made this recipe with success. I hope you try it!