Coffee Grounds: A Secret Weapon for Roasted Veggies
Get ready to sip on this: Used coffee grounds aren’t just trash—they’re a flavor booster for roasted veggies. Chef Tatiana Mora of Mita in Washington, D.C., reveals how these spent grounds can elevate your vegetable dishes with earthy depth and subtle bitterness. “Finely ground coffee adds a roasted bitterness that enhances caramelization,” she says. It’s a game-changer for veggies like carrots, sweet potatoes, and beets, which naturally pair with coffee’s complexity. The magic lies in balance. Fresh grounds are packed with aroma, but once brewed, they’re mellowed—perfect for a background note. Mora recommends ½ to 1 teaspoon per pound of…