Sticky Tamarind Glazed Root Vegetables with Toasted Sesame and Fresh Herb Salad

Ingredients

• •2 large carrots, peeled and cut into wedges
• •2 parsnips, peeled and cut into wedges
• •1 small sweet potato, peeled and cubed
• •2 tablespoons olive oil
• •1/4 cup tamarind paste
• •2 tablespoons honey or maple syrup
• •1 tablespoon soy sauce
• •1 tablespoon rice vinegar
• •1 teaspoon fresh ginger, grated
• •1/2 teaspoon garlic, minced
• •2 tablespoons sesame seeds, toasted
• •1/4 cup fresh cilantro leaves, chopped
• •1/4 cup fresh mint leaves, chopped
• •Salt and black pepper to taste

Instructions

1. 1

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

2. 2

   In a large mixing bowl, toss the carrots, parsnips, and sweet potato cubes with olive oil, salt, and black pepper until evenly coated.

3. 3

   Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized at the edges.

4. 4

   While the vegetables are roasting, prepare the tamarind glaze. In a small saucepan, combine tamarind paste, honey or maple syrup, soy sauce, rice vinegar, grated ginger, and minced garlic.

5. 5

   Heat the glaze mixture over medium heat, stirring occasionally, for 3-5 minutes until it thickens slightly. Remove from heat and set aside.

6. 6

   Once the vegetables are roasted, transfer them to a large bowl and pour the tamarind glaze over the top. Gently toss to coat the vegetables evenly in the glaze.

7. 7

   Arrange the glazed vegetables on a serving platter and sprinkle with toasted sesame seeds.

8. 8

   In a separate bowl, combine the chopped cilantro and mint leaves. Scatter the fresh herb salad over the glazed vegetables for a vibrant garnish.

9. 9

   Serve warm and enjoy as a flavorful side dish or as part of a plant-based meal.