Tamarind-Date Brussels Sprouts
Total Time:50 minutes; 20 minutes active
Roasting Brussels sprouts at high heat produces crispy, browned edges and leaves and a deep sweetness in the tender centers. Then toss these crusty gems with a tangy tamarind sauce for an intensely flavorful dish. Make sure your dates are fresh and soft, so they puree easily.
- 1 1/4 pounds Brussels sprouts
- 1 tablespoon vegetable oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup tamarind puree
- 2 large dates, pitted
- 1 tablespoon fresh ginger, minced
- 1 tablespoon tamari
- 2 tablespoons orange juice
- 1/2 cup roasted, unsalted cashews, coarsely chopped
- Preheat the oven to 425 F. Line a sheet pan with parchment paper.
- Trim and halve the sprouts vertically and pile sprouts and leaves on the sheet pan. Drizzle with oil, sprinkle with red pepper flakes and toss to mix. Spread the sprouts, cut side down, on the pan in an even layer.
- Roast for 20 minutes, then gently shake the pan, or stir the sprouts with a spatula or spoon. Depending on the size of your sprouts, they should be tender when pierced with a paring knife and have crispy edges. If not, roast five minutes longer.
- While the sprouts roast, combine the tamarind, dates, ginger, tamari and orange juice in a blender. Cover tightly and process until smooth, scraping down and repeating as needed.
- Drizzle the sauce over the hot sprouts and stir to coat. Sprinkle with cashews and serve hot.
Serve with roasted pork loin or spicy braised tofu and rice biryani.
240 calories, 13 g. fat, 0 mg. cholesterol, 240 mg. sodium, 29 g. carbohydrate, 7 g. fiber, 9 g. protein