This innovative vegetable dish pairs perfectly with our Coffee-Rubbed Steak.
Easy to make, this dish is highly customizable to include seasonal vegetables or whatever you have handy, and is easy to put together (it can even be a group project… hint hint).
Roasted Vegetables with a Coffee Balsamic Glaze
Ingredients:- Assorted vegetables (such as carrots, bell peppers, zucchini, onions, and cherry tomatoes), chopped or sliced
- Hand-shredded fresh basil leaves (2 to 4 depending on how much you like basil)
- 3 Tbsp - olive oil
- 3 Tbsp - balsamic vinegar
- 2 Tbsp - cooled brewed coffee (try our Tanzania Peaberry, with a slightly sweet taste that compliments the basil and contrasts with the balsamic tartness)
- Salt and freshly-ground pepper to taste
Directions:
Preheat your oven to 400°F. Grab a baking sheet and line it with parchment paper. Add some olive oil to the paper and then wipe it down so there is only a thin coating.
- In a small bowl, add the olive oil, brewed coffee, balsamic vinegar, salt and pepper. Whisk well to incorporate.
- Place the vegetables on the parchment paper in a single layer.
- With a basting brush, liberally brush on the balsamic mixture over the vegetables. For bigger cuts, turn over to get both sides.
- Roast in the preheated oven for 10 minutes.
- Pull out tray and brush on another round of the balsamic mixture.
- Roast for another 10 minutes or until vegetables are tender and slightly caramelized.
- Take out of oven, and put in serving tray. Taste one or two pieces. If needed, toss in the rest of the balsamic mixture.
- Mix/toss in the the basil and serve.