The fine powder is made from ground concentrated instant coffee crystals.
Last call for winter roots! This time of year can be dreary, so spice them up with an espresso-chipotle glaze, which delivers notes of bitter coffee and sweet heat. If you like more char on your vegetables, broil them on the top rack of the oven for a minute or two after the allotted cooking time, watching carefully to make sure they don’t burn.
Root Vegetables with Espresso-Chipotle Glaze
Serves | 6 to 8 |
- ¼ cup, plus 2 Tbsp, olive oil, divided
- ¼ cup honey
- 3 Tbsp apple cider vinegar
- 2 small chipotle peppers (from a 7-oz can of chipotles in adobo sauce)
- 2 Tbsp adobo sauce (from can of chipotles)
- 1 clove garlic, roughly chopped
- 1½ tsp espresso powder
- 1½ to 2 lb butternut squash
- 1½ to 2 lb rutabaga
- 1½ lbs celeriac
- 1 lb turnips
- 1 lb sweet potatoes
- kosher salt
- freshly ground black pepper
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| Preparation | Add ¼ cup oil, honey, apple cider vinegar, chipotle peppers, adobo sauce, garlic and espresso powder to a blender or food processor; purée until smooth. Set aside.
Preheat oven to 400°F. Brush two lipped sheet pans with 1 Tbsp oil each. Peel vegetables and cut them into 1-inch cubes; add to a large mixing bowl. Pour glaze over vegetables and toss until they’re completely coated. Divide between prepared sheet pans, spreading out in a single layer. Season generously with salt and pepper. Roast, 45 minutes, tossing and switching racks at the halfway mark so that vegetables roast evenly. Remove from oven and transfer to a large serving bowl; serve immediately.