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Prep time
15 minutes
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Cook time
35 minutes
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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
Ingredients
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2 pounds
brussels sprouts, halved (or quartered, if large) with dry stems trimmed
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2 tablespoons
tamarind paste
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2 tablespoons
water
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2 tablespoons
fish sauce
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1 tablespoon
maple syrup
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1 tablespoon
apple cider vinegar
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1
garlic clove, grated
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2
Thai chilis
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neutral cooking oil
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coarse kosher salt and ground black pepper
Directions
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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.
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Make the dressing: in a jar or blender bottle, combine tamarind, water, fish sauce, maple syrup, coconut vinegar, garlic, and chili. Shake to combine.
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When ready to serve, toss warm or room temperature sprouts with dressing, adding one tablespoon at a time to taste.
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