Tamarind and Rosemary Roasted Root Vegetables

Use this recipe as a guide and make adjustments, as needed, to suit your taste. You can't go wrong!

5-6 cups chopped root vegetables (I used beets, carrots and nugget potatoes)

1 1/2 - 2 teaspoons tamarind concentrate, plus 1 teaspoon extra to use after cooking

2 teaspoons lemon juice

2-3 teaspoons olive oil

rosemary, fresh or dried

Add prepped veggies to a bowl. In a small dish, whisk together tamarind and water. Add oil and whisk well. Pour over veggies. Sprinkle with rosemary, salt and pepper to taste, and mix to combine. Spread onto rimmed baking sheet in a single layer. Roast at 425F until tender, stirring vegetables partway through cooking.

Cooking time will vary according to the size of your vegetables. I cut mine into about 1.5” chunks and it took about 30 minutes total.

Once the veggies come out of the oven, whisk together an additional teaspoon of tamarind concentrate with 2 teaspoons of lemon juice and toss with the veggies while still hot.