Tamarind Glazed Carrots

Instructions

1. 1

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

2. 2

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

3. 3

   Whisk together 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. 4

   Roast carrots in the preheated oven until partially tender, about 20 minutes.

5. 5

   Remove carrots from oven. Drizzle with about 1/4 cup of the tamarind mixture and turn to coat evenly. Return to oven and continue roasting until carrots are tender, browned, and sticky, about 5 minutes.

6. 6

   Meanwhile, prepare the white bean dip: combine white beans, carrot tops, cilantro, olive oil, mint, garlic, chile, and salt in a food processor. Process until mostly smooth, about 1 minute, stopping to scrape down sides as needed.

7. 7

   With processor running, gradually pour in ice cold water and continue processing until mixture is very creamy, about 1 minute.

8. 8

   Spread bean dip onto a serving platter and arrange roasted carrots on top. Drizzle with remaining tamarind mixture to taste. Garnish with chopped red onion and fresh cilantro.