Tamarind Roasted Root Vegetables
This simple recipe really has your oven do all the work!
Basically, you just pour a can of tamarind juice over roughly chopped root vegetables in a baking dish and cook until the juice is fully absorbed and the veggies are tender. The result is sweet and tangy, caramelized goodness.
You can find cans of tamarind juice (sometimes called tamarind nectar) in the general grocery store, often in the international food aisle.
There's no set recipe here, but I used approximately 7 - 8 cups of roughly chopped root vegetables (I used carrots and shallots, but other root veggies would work well) +
1 cup of tamarind juice + 2 tbs butter or margarine. I put everything into a metal roasting dish and baked (uncovered) at 400 degrees. I baked the carrots and shallots for about 1 hour and 15 minutes, until they were tender and roasted.
I tossed them only once, after they were in the oven for about 30 minutes. After they were out of the oven, I generously seasoned with salt and pepper.
Eat your veggies!