Sticky Tamarind Glazed Carrots with Toasted Coconut and Gingered Lime Yogurt

Ingredients

• •1 pound carrots, peeled and halved lengthwise
• •2 tablespoons olive oil
• •3 tablespoons tamarind paste
• •2 tablespoons honey
• •1 tablespoon soy sauce
• •1 teaspoon grated fresh ginger
• •1/4 teaspoon ground cayenne pepper
• •1/4 cup unsweetened shredded coconut, toasted
• •1/2 cup plain Greek yogurt
• •1 tablespoon lime juice
• •1/2 teaspoon lime zest
• •Pinch of salt
• •Fresh cilantro leaves for garnish (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. 2

   In a large bowl, toss the peeled and halved carrots with olive oil, making sure they are evenly coated.

3. 3

   Spread the carrots in a single layer on the prepared baking sheet and roast for 20-25 minutes, turning them halfway through, until tender and slightly caramelized.

4. 4

   While the carrots are roasting, prepare the tamarind glaze. In a small bowl, whisk together the tamarind paste, honey, soy sauce, grated ginger, and cayenne pepper until smooth.

5. 5

   Once the carrots are roasted, remove them from the oven and brush the tamarind glaze generously over each carrot. Return the carrots to the oven and roast for an additional 5-7 minutes until the glaze is sticky and slightly caramelized.

6. 6

   In a separate small bowl, combine the Greek yogurt, lime juice, lime zest, grated ginger, and a pinch of salt. Mix well and set aside.

7. 7

   Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.

8. 8

   To serve, arrange the glazed carrots on a platter, drizzle with the gingered lime yogurt, and sprinkle with toasted coconut. Garnish with fresh cilantro leaves, if desired.