Ingredients

• 3 , 14 ounces each
• 0.75 teaspoons ground ginger
• 0.5 teaspoons granulated garlic
• 0.25 teaspoons cayenne pepper
• 3 tablespoons olive oil
• 2.25 teaspoons kosher salt
• 2.5 tablespoons tamarind paste
• 2 tablespoons honey
• 1 teaspoon coconut aminos
• 0.25 teaspoons black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 For Tamarind Roasted Carrots:Preheat the oven to 425 degrees F (220 degrees C). Trim and scrub carrots, reserving 1 cup of the carrot tops for the bean dip.
3. 3 Toss carrots with ginger, granulated garlic, cayenne pepper, 1 tablespoon of the olive oil and 1 1/2 teaspoons of the salt on a large rimmed baking sheet.
4. 4 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.
5. 5 Roast carrots in the preheated oven until partially tender, about 20 minutes. 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, forCarrot Top White Bean Dipcombine 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. With processor running, gradually pour in water and continue processing until mixture is very creamy, about 1 minute.
7. 7 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.

Nutrition per serving