Ingredients
- 1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
- 1 tablespoon olive oil
- 3/4 teaspoon instant coffee granules, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon fennel pollen (optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
Nutritional Information
- Calories 70
- Fat 3g
- Satfat 0g
- Unsatfat 2g
- Protein 1g
- Carbohydrate 12g
- Fiber 3g
- Sugars 6g
- Added sugars 1g
- Sodium 239mg
- Calcium 4% DV
- Potassium 11% DV
How to Make It
Preheat oven to 425°F. Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen. Arrange in an even layer on a rimmed baking sheet. Roast at 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking. Transfer to a platter, and sprinkle with parsley and lemon zest.