This week’s recipe highlights the Veggie of the Year – Carrot – and is packed full of beta carotene! The crunchy and sweet carrot and the tangy tamarind are a tasty combination. For a healthy and colorful twist – use multi-color rainbow carrots for a wide range of antioxidants.
2 lbs carrots
1 tablespoon tamarind paste
1 tablespoon honey (or for vegans, use coconut nectar)
1/4 cup olive oil
1 inch piece of ginger, finely grated
1/4 teaspoon sea salt
Preheat oven to 400º and line a baking sheet with parchment paper
Wash and peel carrots. For full sized carrots, cut into four, length-wise. For smaller carrots, leave whole.
Whisk together tamarind paste, honey, olive oil, ginger and sea salt
In a large bowl, toss carrots with glaze to coat well.
Roast for 20 minutes, turning carrots at the 10 minute mark, and again at 15.
Enjoy hot from the oven or chilled over mixed greens.
Recipe originally posted on The Tomato Tart. Recipe and photo courtesy of Sabrina Modelle.