Directions
1
Preheat oven to 400°. Line a sheet pan with Berkley Jensen Foil
2
In a large bowl, toss carrots with olive oil. Arrange in a single layer on prepared pan and season with salt and pepper
3
Roast carrots until fork tender, about 25 to 30 min. Set aside and let cool to room temperature
4
While carrots roast, bring the coffee, vinegar, honey and orange peel to a boil over medium-high heat in a medium sauce pan
5
Continue boiling until mixture is thick and syrupy, about 8 to 10 min. Discard orange peel and set aside to cool
6
Arrange roasted carrots on a platter and drizzle with glaze. Garnish with goat cheese crumbles and toasted walnuts. Serve immediately