Don't Toss Out Used Coffee Grounds — They Can Give Roasted Veggies Extra Flavor

We're big fans of reusing coffee grounds in the kitchen, from recycling them as natural deodorizers to incorporating them into rubs, stews, and much more. And one of our favorite, tasty ways to cook with used coffee grounds is adding it to roasted veggies to bring out even more of that rich, earthy flavor.

We asked Chef Tatiana Mora of Mita, a Washington D.C. restaurant specializing in vegetable-forward cuisine, about the best way to use coffee grounds with roasted vegetables. "Finely ground coffee can add depth and a subtle roasted bitterness that enhances caramelization," Mora exclusively told Tasting Table. Freshly ground beans taste best in this situation since they have all of their aroma and flavor still intact. Once you expose those grounds to air or once all the good stuff is extracted during brewing, those spent grounds are a lot duller and lack the same depth. However, used coffee grounds can still add a background note that rounds out the flavor of your meal.

Whether you're whipping up a pour over or using a standard brewer, a lot of the nuanced notes end up in your coffee cup and aren't left in the grounds. But that's actually perfect. The slightly toasty, bitter grounds add a touch of earthiness that can complement other roasted vegetable flavors, along with a sprinkling of texture that doesn't overpower anything else on the plate. Coffee can also complement of sauces like barbecue sauce and marinades. Next time you're about to toss them into the trash, give your used coffee grounds a second life and your veggies a boost of flavor.

So, what's the best way to bring out that slightly bitter caramelization? "I suggest using about ½ to 1 teaspoon per pound of vegetables, mixed with oil, salt, and warm spices," says Mora. This is enough to lightly coat the veggies without completely covering them in a thick layer, which can be unappetizing for some. It's not a full-on rub, although that can be one way to go if you're feeling bold, but that's probably too much for most dishes.

While coffee grounds can work with just about any vegetable, Mora has a few recommendations. "It pairs especially well with naturally sweet or earthy vegetables such as carrots, sweet potatoes, beets, mushroom, or eggplant," Mora exclusively told Tasting Table. Other earthy options include other popular root vegetables such as parsnips, turnips, and rutabagas.

And the fun doesn't stop there. Coffee grounds have a variety of uses in the kitchen, from making a rub for steak to adding a touch to your morning granola bowl, plus one of our favorite uses: adding it into cakes and brownies. Beyond cooking, coffee grounds can also be added to compost in your vegetable garden. This is a great way to use these spent grounds from the moment the veggies are grown to the moment they're cooked.