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Tamarind Glazed Carrots

Cost $10, save $15

Source: Recommended by CookGo

  • 40 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Carrots & Spices

    • 🥕 3 (14 ounces each) bunches young carrots with tops
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon granulated garlic
    • 1/4 teaspoon cayenne pepper
    • 3 tablespoons olive oil
    • 2 1/4 teaspoons kosher salt

  • Glaze

    • 2 1/2 tablespoons tamarind paste
    • 2 tablespoons honey
    • 1 teaspoon coconut aminos
    • 1/4 teaspoon black pepper

  • Bean Dip

    • 2 (15 ounce) cans white beans
    • 1 cup fresh carrot tops
    • 1/2 cup fresh cilantro leaves and tender stems
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons mint leaves
    • 3 cloves garlic, grated
    • 1 small green Thai chile
    • 3/4 teaspoon kosher salt
    • 1/4 cup ice cold water

STEPS

1

Preheat the oven to 425°F (220°C). Trim and scrub carrots, reserving 1 cup of carrot tops for the bean dip.

2

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

3

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

4

Roast carrots for 20 minutes in the oven until partially tender.

5

Remove carrots from oven, drizzle with 1/4 cup of tamarind mixture, toss to coat evenly, and return to oven for another 5 minutes until tender and sticky.

6

For the bean dip: Combine white beans, carrot tops, cilantro, olive oil, mint, garlic, Thai chile, and salt in a food processor. Process for 1 minute, scraping down as needed.

7

While running the food processor, pour in ice-cold water gradually and continue processing until creamy, about 1 minute.

8

Spread the bean dip onto a serving platter. Arrange roasted carrots on top, drizzle with remaining tamarind mixture, and garnish with chopped red onion and fresh cilantro.

NUTRIENTS

Per 1 serving

🔥

436

Calories

  • 16g
    Protein
  • 60g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

For a vegan recipe, substitute honey with agave syrup.Use a microplane or fine grater for the garlic for a smooth texture in the dip.Carrots can be prepped and roasted in advance for quicker assembly.Adjust the spice level by adding or removing cayenne or Thai chile.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.