Name: Sweet & Tangy Glazed Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: US
Ingredients: 3 (14 ounces each) bunches young carrots with tops (about 2 pounds carrots); 3/4 teaspoon ground ginger; 1/2 teaspoon granulated garlic; 1/4 teaspoon cayenne pepper; 3 tablespoons olive oil, divided; 2 1/4 teaspoons kosher salt, divided; 2 1/2 tablespoons tamarind paste; 2 tablespoons honey; 1 teaspoon coconut aminos; 1/4 teaspoon black pepper; 2 (15 ounce) cans white beans, drained and rinsed; 1 cup fresh carrot tops; 1/2 cup fresh cilantro leaves and tender stems; 1/4 cup extra virgin olive oil; 2 tablespoons fresh mint leaves; 3 cloves garlic, grated (about 1 1/2 teaspoons); 1 small green Thai chile, chopped (about 1/2 teaspoon); 3/4 teaspoon kosher salt; 1/4 cup ice cold water; Finely chopped red onion and fresh cilantro, for garnish

Earthy sweetness dances with tangy depth in this vibrant dish. Tender roasted carrots, infused with aromatic spices, are enveloped in a luscious tamarind glaze, creating an unforgettable culinary experience. Perfect as an elegant side or a captivating vegetarian centerpiece.

Follow The Directions

01

Step

0 mins

Gather all ingredients.

02

Step

0 mins

For Tamarind Roasted Carrots: Preheat the oven to 425 degrees F (220 degrees C). Trim and scrub carrots, reserving 1 cup of the carrot tops for the bean dip.

03

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0 mins

Toss carrots with ginger, granulated garlic, cayenne pepper, 1 tablespoon of the olive oil and 1 1/2 teaspoons of the salt on a large rimmed baking sheet.

04

Step

0 mins

Whisk together tamarind paste, honey, coconut aminos, black pepper, remaining 2 tablespoons oil, and 3/4 teaspoon salt in a small bowl until smooth; set aside.

05

Step

25 mins

Roast carrots in the preheated oven until partially tender, about 20 minutes. Remove carrots from oven. Drizzle with about 1/4 cup of the tamarind mixture and turn to coat evenly. Return to oven and continue roasting until carrots are tender, browned, and sticky, about 5 minutes.

06

Step

2 mins

Meanwhile, for Carrot Top White Bean Dip combine white beans, carrot tops, cilantro, olive oil, mint, garlic, chile, and salt in a food processor; process until mostly smooth, about 1 minute, stopping to scrape down sides as needed. With processor running, gradually pour in water and continue processing until mixture is very creamy, about 1 minute.

07

Step

0 mins

Spread bean dip onto a serving platter and arrange roasted carrots on top. Drizzle with remaining tamarind mixture to taste. Garnish with chopped red onion and fresh cilantro.