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°
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.