The chilies on this recipe from the Good For You cookbook add a gentle smoky warmth, whereas tangy tamarind lends a sour-sweet style to those glazed crispy Brussels sprouts. Serve with baked tofu and steamed rice for a full meal.
What you want:
For the tamarind glaze:
¼ cup plus 1 tablespoon olive oil
5 massive garlic cloves, peeled
1 small plum tomato, sliced lengthwise and seeded
2½ tablespoons unsweetened tamarind paste
2 guajillo chiles
2 small chiles de árbol
1 date, pitted
1 tablespoon water
½ teaspoon salt
For the Brussels sprouts:
4 cups Brussels sprouts, sliced lengthwise and trimmed
2 tablespoons olive oil, plus extra for drizzling
1 tablespoon salt
¼ cup cashews, toasted and coarsely chopped
What you do:
- Preheat oven to 475 levels. Line a sheet tray with parchment paper.
- For the tamarind glaze, right into a medium saucepan over low warmth, add oil and garlic. Slowly cook dinner garlic in oil till barely golden brown in colour, 15 to twenty minutes. The garlic ought to be delicate and simply pierced with a fork. Rigorously add tomato slices and cook dinner for an additional 10 minutes till slices are very delicate and falling aside. Add tamarind, guajillo, chiles de árbol, date, and 1 tablespoon water. Improve warmth to medium-high to deliver to a boil, scale back warmth to low, and simmer for five minutes extra.
- Take away from warmth and let cool so it’s simply heat somewhat than sizzling, then switch to a blender and purée for 4 minutes, scraping down sides a number of instances to ensure all elements get totally integrated. Add salt and mix as soon as extra. If sauce is just too thick, add one other 1 to 2 tablespoons water—consistency ought to be somewhat looser than a French dressing.
- For the Brussels sprouts, in a medium bowl, toss Brussels sprouts with olive oil and salt. Unfold evenly (cut-side down) on sheet tray and roast in oven for 12 minutes or till tender however not mushy.
- In a big bowl, toss roasted Brussels with about 1½ tablespoons of glaze. Style and modify with extra glaze, if wanted. Garnish with cashews and serve. Retailer leftovers in an hermetic container in fridge for as much as 3 days.
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