This week’s recipe highlights the Veggie of the Year, carrot, and is packed full of beta-carotene! The crunchy and sweet carrot and the tangy tamarind are a tasty combination. For a healthy and colorful twist – use multi-color rainbow carrots for a wide range of antioxidants.

Ginger & Tamarind Glazed Carrots

Ingredients:

• 2 lbs carrots
• 1 tablespoon tamarind paste
• 1 tablespoon honey (or for vegans, use coconut nectar)
• 1/4 cup olive oil
• 1-inch piece of ginger, finely grated
• 1/4 teaspoon sea salt

Instructions:

Preheat oven to 400º and line a baking sheet with parchment paper

Wash and peel carrots. For full-sized carrots, cut into four, length-wise. For smaller carrots, leave whole.

Whisk together tamarind paste, honey, olive oil, ginger and sea salt

In a large bowl, toss carrots with glaze to coat well.

Roast for 20 minutes, turning carrots at the 10-minute mark, and again at 15.

Enjoy hot from the oven or chilled over mixed greens.

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