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.
1 bunch carrots, peeled
2 tablespoons olive oil or melted butter
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 cayenne pepper
Preheat the oven to 400°F (200°C). Toss the carrots in the olive oil or melted butter and sprinkle lightly with salt.
Spread the carrots in a single layer on a rimmed baking sheet. Roast for about 20 minutes until just tender.
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.
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.