Tamarind-Maple Brussels Sprouts

By Hetty Lui McKinnon

Published Feb. 1, 2024

Tamarind-Maple Brussels Sprouts
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(179)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

    For the Brussels Sprouts

    • 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

    For the Tamarind-maple Glaze

    • ¼cup maple syrup
    • 2tablespoons soy sauce (or tamari)
    • 1tablespoon tamarind purée
    • 1clove garlic, grated
    • ¼teaspoon crushed red pepper
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.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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
179 user ratings
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Comments

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!

James

Tamarind is easy in the local asian market. I bought it months ago for the NYT Dal Adas recipe, and keep finding ways to use it, and other recipes that call for it. It lasts well in the fridge, and it adds a brightness and flavor that I love to dishes. Worth the try.

Laura

The sweet flavor of the glaze overwhelmed the roasted bite of the sprouts.

James

This is great, and very flexible. Added pistachios this time instead of cashews, some broccoli sliced thin with the brussel sprouts, and, in a stroke of (to me) genius, served it on a bed of chopped iceberg lettuce. The fresh crunch with the savory softened veggies was perfect together.

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