Roasted Brussels Sprouts with Tamarind Dressing

November 21, 2022
0 Ratings
Photo by Kevo Rivera
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 6-8
Author Notes

For my Filipinx Thanksgiving, I knew I wanted something that drew inspiration from sinigang, a tamarind and pork soup that hits all the best notes of tangy, salty, umami goodness. The sour tamarind, mixed with fish sauce, maple syrup, and apple cider vinegar make for a bright and lively dressing that complements the bitter, smoky, nutty notes of a good roasted brussels sprout. —Kevo Rivera

What You'll Need
  • 2 pounds brussels sprouts, halved (or quartered, if large) with dry stems trimmed
  • 2 tablespoons tamarind paste
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, grated
  • 2 Thai chilis
  • neutral cooking oil
  • coarse kosher salt and ground black pepper
  1. Preheat oven to 425°F. Spread brussels on a baking sheet. Drizzle with 2 tbsp oil. Lightly season with salt and black pepper. Arrange brussels on baking sheet cut-side down. Roast for 30 minutes, tossing halfway through. Sprouts will be done once slightly tender and dark golden.
  2. Make the dressing: in a jar or blender bottle, combine tamarind, water, fish sauce, maple syrup, coconut vinegar, garlic, and chili. Shake to combine.
  3. When ready to serve, toss warm or room temperature sprouts with dressing, adding one tablespoon at a time to taste.

See what other Food52ers are saying.

0 Reviews