Roasted vegetables paired with espresso panna cotta—because why not balance savory with sweet? We’ve got perfectly caramelized veggies that scream “healthy,” and then bam! The rich, espresso panna cotta knocks it out of the park. It’s the kind of meal that says, “I’m sophisticated, but I know how to party.” You’re basically a culinary genius with minimal effort. This dish gives you the flexibility to impress without breaking a sweat—perfect for those dinner parties where you want to seem like you’ve got it all together while still managing to sneak in some dessert.
Roasted Vegetables with Espresso Panna Cotta
Roasted vegetables served with rich espresso panna cotta for a perfect balance of savory and sweet.
Ingredients
For the Roasted Vegetables:
- 2 carrots sliced
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 red onion sliced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
For the Espresso Panna Cotta:
- 1 cup coconut milk
- 1 tbsp instant espresso powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp agar-agar powder
Instructions
For the Roasted Vegetables:
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, thyme, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
For the Espresso Panna Cotta:
- In a saucepan, combine coconut milk, espresso powder, and maple syrup.
- Bring to a simmer over medium heat, stirring occasionally.
- Sprinkle in the agar-agar powder and whisk until dissolved.
- Pour the mixture into panna cotta molds or small cups.
- Refrigerate for 3-4 hours until set.
Notes
Nutritional Values (Per Serving)
Calories: 260Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 24g
Fiber: 5g
Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 100%
- Vitamin C: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 4%
Additional Notes/Tips to Enhance Flavor
- Add a sprinkle of toasted nuts for crunch on top of the panna cotta.
- For extra flavor, drizzle with a bit of balsamic glaze before serving the roasted vegetables.
- Want a thicker panna cotta? Increase the agar-agar powder by 1/2 tsp.
- Serve the vegetables with a side of quinoa or couscous to complete the meal.
