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Roasted Vegetables with Espresso Panna Cotta

moka coffee pot
Roasted vegetables served with rich espresso panna cotta for a perfect balance of savory and sweet.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 260 kcal

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: 260
Total 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.