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Roasted Vegetables with Coffee, Bourbon, and Maple Syrup Sauce

Servings: 6-8
Preparation: 30 minutes
Cooking: 90 minutes

If you’re looking for the perfect side for your celebratory turkey, pull out our Holiday Spice Latte. We’re serious! You’ll use a cup of it mixed with maple syrup, bourbon and butter to create an incredible sauce for roasted carrots, parsnips and potatoes. Happy holidays, indeed.

  • 1 Preheat oven to 425°F
  • 2 Pour Holiday Spice Latte, maple syrup, and bourbon into a saucepan and bring to a boil. Reduce sauce by half for about 10 to 15 minutes or until it thickens. Add butter, salt, and pepper. Set aside.
  • 3 Combine vegetables with oil, salt, and pepper in a large bowl.
  • 4 Arrange vegetables on two baking sheets lined with parchment paper. Bake for 30 to 40 minutes or until nicely browned, turning vegetables a few times during cooking.
  • 5 Pour part of sauce over vegetables, sprinkle with almonds and serve immediately.

  • 10 oz. (290 ml) of Van Houtte® Holiday Spice Latte, brewed and stirred
  • ⅓ cup maple syrup
  • ⅓ cup bourbon or other whisky
  • 2 tbsp. butter
  • 4 carrots, peeled and halved lengthwise
  • 4 parsnips, peeled and halved lengthwise
  • 3 sweet potatoes, cut in 6
  • 3 tbsp. olive oil
  • Salt and pepper
  • ½ cup toasted slivered almonds