A delightful dish featuring roasted carrots glazed with a tangy tamarind sauce served alongside a creamy white bean dip made from fresh carrot tops and herbs.
Ingredients
1 pound lbs Carrots
1 teaspoon tsp Ginger
1 teaspoon tsp Garlic Powder
1/4 teaspoon tsp Cayenne Pepper
3 tablespoons tbsp Olive Oil
2.5 teaspoons tsp Salt
1/4 cup cup Tamarind Paste
1 tablespoon tbsp Honey
2 tablespoons tbsp Coconut Aminos
1/4 teaspoon tsp Black Pepper
1 can can White Beans
1 cup cup Carrot Tops
1/4 cup cup Cilantro
1/4 cup cup Mint
1 clove clove Garlic
1 small piece Chili
1 piece Red Onion
Method
Gather all the ingredients needed for the recipe.
Preheat your oven to 425°F (220°C). Thoroughly wash and trim the carrots, reserving a cup of the green tops for the dip.
On a large baking tray, mix the carrots with ginger, garlic powder, cayenne pepper, 1 tablespoon of olive oil, and 1.5 teaspoons of salt. Ensure they are well-coated.
In a separate bowl, combine tamarind paste, honey, coconut aminos, black pepper, the remaining 2 tablespoons of olive oil, and 3/4 teaspoon of salt. Stir until the mixture is smooth and set it aside.
Place the carrots in the oven and roast them for about 20 minutes, or until they start to soften. Take them out and drizzle around 1/4 cup of the tamarind sauce over them, tossing to coat. Return the carrots to the oven and roast for an additional 5 minutes until they are tender and have a caramelized finish.
While the carrots are roasting, prepare the Carrot Top White Bean Dip by placing white beans, carrot tops, cilantro, olive oil, mint, garlic, chili, and salt into a food processor. Blend until mostly smooth, adding water incrementally until you achieve a creamy consistency.
Serve the bean dip on a platter, placing the roasted carrots on top. Drizzle any leftover tamarind sauce over the dish, and garnish with chopped red onion and fresh cilantro.
