I went through the carrots in the fridge to find the thinnest ones that I could find.
Peel the carrots, then toss them in olive oil, salt and pepper. I decided to skip the garlic that was listed in the recipe.
I'm not really sure what I think about them. (For the husband, it was very clear. He did not like them at all.) I'd eat a small one and think, this is awful. But then I'd go back for another, thinking that the flavor was interesting. I did find myself thinking that I shouldn't eat many of them, given it was the evening and it tasted like I was having coffee.
Overall, the coffee flavoring was too strong. If a similar thing were done at a modernist restaurant, the coffee taste would be much more subtle. There was nothing subtle about the coffee in this recipe.
I served them with vegetarian baked beans and parsnip biscuits. Husband added some country ham to his plate. The carrots definitely were better when eaten with the beans then when they were sampled on their own right out of the oven, probably because the beans provided a strong counterpart. That said, I still couldn't eat many of them, and I ended up composting many of the carrots. If you decide to try this recipe, I'd recommend trying it with just a few carrots, so that you don't waste them if you don't like the strong coffee flavor.