By Hetty Lui McKinnon
Published Feb. 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- 4(131)
- Notes
- Read community notes
Earthy and slightly bitter brussels sprouts always benefit from a touch of sweetness, and in this recipe they are bathed in a tart, tangy, sweet and glossy tamarind glaze. The sharp sourness of tamarind is tempered by buttery, caramel-like maple syrup, and together, they form a thick, luscious coating that would be equally enticing with other cruciferous vegetables such as cauliflower or broccoli. Thick, viscous tamarind purée (which is often interchangeably labeled as concentrate or paste) is preferred for this recipe, but you could also use the rehydrated pulp (sold in blocks), though the glaze may not be as glossy. A nob of butter is all it takes to add a silky richness to the sauce. (Vegan butter would work here, too.) Eat with rice, or as a tasty side dish.
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 2pounds brussels sprouts, trimmed and halved (or quartered if large)
- Extra-virgin olive oil, as needed
- Kosher salt (such as Diamond Crystal) and black pepper
- 1tablespoon unsalted butter
- ½cup roasted cashews, roughly chopped
- 2scallions, finely sliced
- ¼cup maple syrup
- 2tablespoons soy sauce (or tamari)
- 1tablespoon tamarind purée
- 1clove garlic, grated
- ¼teaspoon crushed red pepper
For the Brussels Sprouts
For the Tamarind-maple Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
214 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 8 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Heat oven to 425 degrees.
Step
2
Place brussels sprouts on a 9- by-13-inch sheet pan and drizzle over 2 to 3 tablespoons olive oil. Season with 1 teaspoon salt and ½ teaspoon black pepper. Roast until golden and tender, 20 to 22 minutes. Set aside.
Step
3
Prepare the glaze: To a large skillet, add maple syrup, soy sauce, tamarind, garlic and crushed red pepper. Place over medium-high heat and bring to the boil; it will start bubbling around the edges. Cook, stirring, until the sauce thickens enough to coat the back of a spoon, 1½ to 2 minutes.
Step
4
Add the roasted brussels sprouts to the sauce and toss for 1 to 2 minutes, until the glaze thickens further and evenly coats them. Add the butter and once it melts, turn off the heat.
Step
5
Transfer to a bowl, add the cashews and scallions and stir to combine. Season with a little more salt and black pepper, to taste. Serve warm.
Ratings
4
out of 5
131
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sasha
Hard to find tamarind. Balsamic sure, but think I would use pomegranate molasses which is really just reduced pom juice.it would add a similar tart punch to the sauce, with maybe a touch of balsamic.And cut down on maple syrup, or just use a touch of brown sugar instead.
Marla
Buying tamarind for 1T seems like more than I prefer to do to try this recipe. Google suggests lime juice or balsamic vinegar as substitutes. Thoughts?
jmack
A delicious alternative to balsamic glaze. I made only 1 lb of sprouts and will use the remaining sauce on roasted broccoli or green beans. Saving for Thanksgiving!
Nancy Lub.
I was so excited about this recipe, but it disappointed all of us. The glaze was too sweet and the brussels sprouts got mushier when glazed in the pan. I think we'll stick with the standard maple-glazed version.
Tiipiloo
Turned out I had used up my jar of Tamarind (Indian Nachos!) so substituted balsamic and a squeeze of lime. Served with baked salmon and citrus and avocado salad. Delicious.
Beth
We added the butter to the sauce before adding the brussels sprouts. So good!
Poojitha
This is absolutely fabulous and elevates brussels sprouts to a whole new level! I will be making this again and again. The glaze came together in 5 mins. Super easy and delish. All my guests asked for the recipe.
SCS
Made as writtenSauce was thin, sprouts were not appealing in texture. Did not enjoy, especially given difficult to get and expensive ingredients.
Maggie
If you don't have tamarind, the maple syrup and soy with the garlic still makes a lovely sweet glaze if you add some vinegar for the sour note. Addictive, I could have eaten the whole dish.I plan to try this again using the tamarind and see how it goes! I think this glaze would also be good on green beans and broccoli.
Grace
I swapped the soy sauce for fish sauce and the maple syrup for brown sugar. Very yummy!
katrina
Worked great to pan-fry the Brussels sprouts in a bit of olive oil, rather than roast. Keeps them crispy and less mushy. When I did it that way, I loved the recipe.
I Love to Cook
Very enjoyable change from usual Brussel sprouts. I substituted equal parts sugar and white wine vinegar (per google suggestion) for Tamarind paste and it all had nice flavor but slightly sweeter than I'd want next time.
Tani
We LOVED this glaze on the roasted Brussels sprouts. I did not care for the cashews, but the rest of the family did.
Mienna
My local African grocery store has tamarind paste (though it has seeds in it I have to pull out). It’s also used for Yewande Komolafe’s excellent recipe for vegetable maafe (peanut stew). As far as I know it keeps indefinitely in the fridge? Excited to try it in this recipe.
rs in ri
Other than adding more peanuts, I followed this recipe exactly. As someone else commented, though, the Brussels sprouts ended up mushy after they were added to the sauce in the skillet. I'll make this again, but next time I'll pull the sprouts out of the oven 5 or 10 minutes sooner. and add some roasted tofu to make it a main course.
Gibby
Thanks for this suggestion.
Tiipiloo
Turned out I had used up my jar of Tamarind (Indian Nachos!) so substituted balsamic and a squeeze of lime. Served with baked salmon and citrus and avocado salad. Delicious.
pwtesuji
We already had the ingredients, including tamarind paste (which is much better than the puree). The tamarind is the key to this recipe. We are keeping this recipe for holiday guests. It's a 5 + for us.PS: Be sure to use a non-sticking skillet -- tamarind likes to stick.
Nancy Lub.
I was so excited about this recipe, but it disappointed all of us. The glaze was too sweet and the brussels sprouts got mushier when glazed in the pan. I think we'll stick with the standard maple-glazed version.
nickyh
Looking for more ways to use my tamarind paste. Love this idea.
jmack
A delicious alternative to balsamic glaze. I made only 1 lb of sprouts and will use the remaining sauce on roasted broccoli or green beans. Saving for Thanksgiving!
Private notes are only visible to you.
