Roasted Tamarind Carrots

2 pounds small carrots ( I made 3-inch long thick carrot sticks)

2 tablespoons olive oil

6 tablespoons (¾ stick) butter

2 Tablespoons tamarind paste (R and M Market 55th And University Way)

kosher salt

black pepper

6 tablespoons red wine vinegar

1 tablespoon grated peeled fresh ginger (or from a tube - TJ’s has it)

1 teaspoon brown sugar or honey

fresh thyme or basil (I omitted)

Preheat oven to 500°F with rack in lower third.

Toss carrots with oil, ½ teaspoon salt, and ¼ teaspoon pepper and spread out in a large 4-sided sheet pan.

Roast 20 minutes. Reduce oven to 325°F and roast, stirring occasionally, until carrots are browned and

tender, about 25 minutes more. Keep them warm until you’re ready to toss with hot tamarind sauce and serve.

Instructions for Tamarind Sauce (Can be made ahead)

Melt butter over medium high heat.

Add the tamarind, ginger and salt, and stir until dissolved.

Add the vinegar and bring to a boil.

Simmer until the liquid is reduced to a syrup, stirring often, about 20 minutes.

When you’re ready to serve, taste the sauce and adjust the flavors with honey or brown sugar, salt and pepper to taste.

Heat the sauce, and then add the carrots, tossing to coat.

When everything is warmed through and coated with tamarind sauce, transfer to a serving bowl.

Can sprinkle fresh thyme or basil over the top if desired.

Page footer