Tamarind Roasted Carrots with Carrot-Top Dip Recipe

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Cook Time: 40 minutes

Ingredients

Tamarind Roasted Carrots

• 3 bunches young carrots with tops (about 2 pounds carrots)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon cayenne pepper
• 3 tablespoons olive oil, divided
• 2 1/4 teaspoons kosher salt, divided
• 2 1/2 tablespoons tamarind paste
• 2 tablespoons honey
• 1 teaspoon coconut aminos
• 1/4 teaspoon black pepper

Carrot Top White Bean Dip

• 2 cans (15 ounces each) 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 tablespoons fresh mint leaves
• 3 cloves garlic, grated
• 1 small green Thai chile, chopped (or to taste)
• 3/4 teaspoon kosher salt
• 1/4 cup ice cold water
• Finely chopped red onion and fresh cilantro, for garnish

Directions

For Tamarind Roasted Carrots:

1. Preheat the oven to 425F (220C).
2. Trim and scrub the carrots, reserving 1 cup of the carrot tops for the dip.
3. Toss the carrots with ginger, granulated garlic, cayenne pepper, 1 tablespoon olive oil, and 1 1/2 teaspoons of the kosher salt on a large rimmed baking sheet.
4. In a small bowl, whisk together tamarind paste, honey, coconut aminos, black pepper, remaining 2 tablespoons olive oil, and 3/4 teaspoon salt until smooth. Set aside.
5. Roast the carrots in the preheated oven until partially tender, about 20 minutes.
6. Remove the carrots from the oven and drizzle with 1/4 cup of the tamarind mixture. Toss to coat evenly.
7. Return the carrots to the oven and continue roasting until they are tender, browned, and sticky, about 5 more minutes.

For Carrot Top White Bean Dip:

1. Combine the white beans, carrot tops, cilantro, olive oil, mint, garlic, Thai chile, and salt in a food processor.
2. Process until mostly smooth, about 1 minute, scraping down the sides as needed.
3. With the processor running, gradually pour in the cold water and continue processing until the mixture is very creamy, about 1 more minute.

To Serve:

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

Nutrition Facts (per serving)

Nutrition Fact	Amount
Calories	436
Total Fat	17g (21% DV)
Saturated Fat	2g (12% DV)
Cholesterol	0mg (0% DV)
Sodium	1168mg (51% DV)
Total Carbohydrate	60g (22% DV)
Dietary Fiber	14g (52% DV)
Total Sugars	14g
Protein	16g (31% DV)
Vitamin C	18mg (21% DV)
Calcium	191mg (15% DV)
Iron	6mg (35% DV)
Potassium	1266mg (27% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Tamarind Roasted Carrots with Carrot-Top Dip

Tamarind Roasted Carrots with Carrot-Top Dip is a contemporary take on traditional vegetable roasting, blending the tangy sweetness of tamarind with the natural earthiness of fresh carrots. While roasted carrots have been enjoyed for centuries across various cultures, the inclusion of tamarind paste introduces a subtle tang reminiscent of South Asian and Middle Eastern cuisines, where tamarind has long been prized for its sour-sweet flavor. This dish is a testament to culinary fusion, combining familiar Western roasting techniques with exotic, globally inspired flavors.

Regional Variations and Influences

Although the base of the recipe is rooted in American cuisine, particularly in modern vegetarian and farm-to-table movements, the use of tamarind gives it a global twist. In Southeast Asia, tamarind is commonly used in sauces and marinades, often paired with vegetables or seafood. In contrast, Mediterranean versions of roasted carrots may lean on honey, olive oil, and herbs like thyme or rosemary. The carrot-top dip, utilizing fresh carrot greens, is reminiscent of Mediterranean and Middle Eastern dips like pesto or zhug, which creatively use greens often discarded in other cuisines.

What Sets It Apart From Similar Dishes

Unlike simple honey-glazed carrots or plain roasted vegetables, this recipe offers layers of flavor with the sticky tamarind glaze and the creamy carrot-top and white bean dip. Many roasted carrot dishes are limited to sweet or savory profiles, but here, the interplay of sweetness from honey, tanginess from tamarind, and mild heat from cayenne and Thai chile creates a complex taste experience. Additionally, most carrot-based dips focus on carrots themselves, whereas this recipe elevates the often-overlooked carrot tops, transforming them into a vibrant, herbaceous accompaniment.

Where and How It Is Typically Served

This dish is versatile, making it suitable for casual family dinners, elegant dinner parties, or vegetarian holiday spreads. The visual appeal of glistening tamarind-glazed carrots arranged over creamy white bean dip makes it a natural centerpiece for a shared platter. Restaurants focusing on modern vegetarian or farm-to-table cuisine often feature similar presentations, highlighting both sustainability and creative use of ingredients. It pairs well with simple grains like quinoa or rice, or can be enjoyed as a standalone appetizer.

Interesting Facts and Culinary Tips

The use of carrot tops in culinary applications is part of a growing trend toward zero-waste cooking, transforming greens that are often discarded into nutritious, flavorful dishes. Tamarind paste itself has a history dating back thousands of years, used traditionally for medicinal purposes and as a flavoring in sauces, chutneys, and beverages. Roasting carrots with a tamarind glaze not only intensifies their natural sweetness but also creates a visually striking caramelized coating. Additionally, pairing the roasted carrots with a creamy dip balances texture and flavor, offering both richness and freshness in every bite. Experimenting with different herbs in the dip, such as basil or parsley, can further customize the dish to suit regional palates.

FAQ about Tamarind Roasted Carrots with Carrot-Top Dip Recipe

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