• Ruby Deubry

Tamarind-Glazed Roasted Carrots

Deliciously roasted carrots paired with a sweet, tangy tamarind glaze make for a scrumptious appetizer. Use tri-colored carrots if you can find them -- they're a real show stopper! I served the carrots with a spicy apple and squash puree, crisp fennel chips, and a drizzle of chive oil.

Serves 4


INGREDIENTS

1 bunch carrots, peeled

2 tablespoons olive oil or melted butter

Pinch salt


For the tamarind glaze

1 tablespoon tamarind concentrate

1/4 cup water

1 tablespoon apple cider vinegar

1 tablespoon honey

2 tablespoons brown sugar

1 star anise

Pinch salt

Pinch cayenne pepper

DIRECTIONS

  1. Preheat the oven to 400°F (200°C). Toss the carrots in the olive oil or melted butter and sprinkle lightly with salt.

  2. Spread the carrots in a single layer on a rimmed baking sheet. Roast for about 20 minutes until just tender.

  3. Meanwhile, make the glaze: mix all the ingredients for the glaze in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer. Stir often and continue to simmer until the sauce is lightly syrupy - about 5 minutes.

  4. Pour enough glaze over the carrots to coat well. Roast for an additional 5 minutes until the glaze sticks nicely to the carrots. Serve hot or at room temperature.

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