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