Tamarind Glazed Carrots

Ingredients

• 3 bunches young carrots with tops (about 2 lbs carrots total)
• 3/4 tsp ground ginger
• 1/2 tsp granulated garlic
• 1/4 tsp cayenne pepper
• 3 tbsp olive oil, divided
• 2 1/4 tsp kosher salt, divided
• 2 1/2 tbsp tamarind paste
• 2 tbsp honey
• 1 tsp coconut aminos
• 1/4 tsp black pepper
• 2 (15 oz) cans white beans, drained and rinsed
• 1 cup fresh carrot tops
• 1/2 cup fresh cilantro leaves and tender stems
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh mint leaves
• 3 cloves garlic, grated
• 1 small green Thai chile, chopped (or to taste)
• 3/4 tsp kosher salt
• 1/4 cup ice cold water
• Finely chopped red onion, for garnish
• Fresh cilantro, for garnish

Instructions

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. 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. 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. Roast carrots in the preheated oven until partially tender, about 20 minutes.
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. 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. With processor running, gradually pour in ice cold water and continue processing until mixture is very creamy, about 1 minute.
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.