Coffee Honey Glazed Carrot Coins

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25 April 2024

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These glossy carrot coins, flavoured with strong coffee, Kahlúa, honey, balsamic and chilli pepper flakes, and topped with a sprinkling of chopped mint leaves and toasted salted hazelnuts, are pretty enough for a special meal. Coffee and carrot– an unexpected combination that works. The smokiness of the coffee works great with the sweetness of the carrots and honey, creating a spectacular side that goes great with burgers, casseroles or some grilled chicken. Use other herbs (parsley, dill or thyme) if you don’t appreciate mint. You might need to keep an eye out for those big fat carrots for this recipe.

500 g Carrots, peeled and sliced (4-5 medium-large carrots)
60 ml Espresso or strongly brewed coffee
2 tbsp Kahlúa coffee liqueur
1 tbsp Olive oil
1 tbsp Honey (or maple syrup)
1 tbsp Balsamic vinegar
1/2 tsp Chilli pepper flakes
3/4 tsp Salt
1/4 tsp Black pepper
Fresh mint leaves, minced
A handful of roasted salted hazelnuts, roughly chopped

Use a wavy chopped or regular knife to cut the carrots 1-1.5cm thick coins. Place the sliced carrots into a medium saucepan. Add enough water to just barely cover them. Bring to a simmer over medium-high heat. Cook the carrots, covered, for 8 minutes.
Meanwhile, combine the coffee, Kahlúa, olive oil, honey or maple syrup, vinegar, pepper flakes, salt and black pepper in a small bowl. Set aside.
Drain the carrots and return to the saucepan. Pour in the prepared coffee-mixture and cook over medium-high heat, uncovered, for 5 minutes, until the most liquid has evaporated.
Transfer the carrots to a serving dish. Top with the chopped mint and chopped hazelnuts.