Ginger Tamarind Brussels Sprouts Recipe

OMG, you guys, I just made these roasted Brussels sprouts with tamarind and ginger sauce, and they’re pure magic! Seriously, the mix of tangy tamarind and zesty ginger with that caramelized crispy goodness is giving me all the flavor vibes—I can’t stop eating them!

I love the way the tangy tamarind paste complements the warm, earthy Brussels sprouts. Freshly grated ginger and a hint of honey balance this dish beautifully between sweet and savory.

Toasted sesame seeds, the new go-to garnish in my kitchen, add the irresistible crunch that makes this both nutritious and impossible to stop eating at any hour.

Ginger Tamarind Brussels Sprouts Recipe Ingredients

• Brussels Sprouts: A cruciferous veggie rich in fiber, vitamins C, and K.

  Excellent for digestive health.

• Tamarind Paste: Adds a tangy, sweet-sour flavor.

  Source of antioxidants and vitamins.

• Olive Oil: Healthy fat high in monounsaturated fats.

  Supports heart health and adds richness.

• Ginger: Has anti-inflammatory properties and supports digestive health.

  Adds a warm, spicy kick.

• Garlic: Rich in antioxidants; boosts immunity.

  Adds bold, savory flavor.

• Honey: Natural sweetener with trace nutrients.

  Provides balanced sweetness.

• Red Pepper Flakes: Adds heat and spice.

  Contains capsaicin, known for metabolism boosting.

• Cilantro: Fresh herb with a citrusy flavor.

  Adds freshness and is rich in vitamins A, C, and K.

Ginger Tamarind Brussels Sprouts Recipe Ingredient Quantities

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

How to Make this Ginger Tamarind Brussels Sprouts Recipe

1. Set your oven to 400 °F (200 °C) and prep a baking sheet with parchment.

2. In a large bowl, combine the Brussels sprouts with olive oil, salt, and black pepper. Toss until the sprouts are evenly coated.

3. Place the Brussels sprouts on the baking sheet you have prepared. Make sure they are in a single layer; if you have too many, use a second baking sheet. Roast in the oven at 425 degrees for 20 to 25 minutes. The time it takes to accomplish this task varies a lot. It depends on how large your sprouts are and how many you have, and even on how your oven behaves. You want them to be nicely browned and tender all the way through, but not mushy.

4. As the Brussels sprouts roast, make the sauce. In a small bowl, combine the tamarind paste, soy sauce, honey, freshly grated ginger, minced garlic, and red pepper flakes. Whisk together until very well combined and set aside.

5. Take the Brussels sprouts out of the oven and put them into the bowl containing the tamarind ginger sauce.

6. Coat the roasted Brussels sprouts in the sauce and toss them until they are evenly coated.

7. Put the Brussels sprouts back on the baking sheet and roast them for another 5 minutes to finish caramelizing the sauce. If almond butter is being used in place of peanut butter, the flavor of the sauce may be slightly different, but the sauce will still work well.

8. Take the Brussels sprouts out of the oven and place them into a dish for serving.

9. Toasted sesame seeds and chopped cilantro should be sprinkled over the Brussels sprouts.

10. Serve without delay, and include lime wedges for immediate squeezing before the dish is eaten.

Ginger Tamarind Brussels Sprouts Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Garlic press or knife (for mincing garlic)
10. Grater (for ginger)
11. Cutting board
12. Knife
13. Serving dish
14. Tongs or spoon (for tossing)

FAQ

• Q: Can I use frozen Brussels sprouts for this recipe?A: Yes, but you must ensure they are thawed completely and dried thoroughly—patted dry is best—to guarantee they roast well and caramelize.
• Q: Is there a substitute for tamarind paste?A: Equal amounts of lime juice and a little brown sugar or honey can be used to mimic the flavor of tamarind paste.
• Q: Can I make this dish in advance?A: Indeed, the sauce can be made ahead of time and kept in the fridge up to three days. For peak deliciousness, roast the Brussels sprouts the same day they are served.
• Q: What if I don’t have fresh ginger?A: Ground ginger is a substitute that can be used. Use in place of fresh ginger: 1 tablespoon fresh ginger; substitute with 1/4 teaspoon ground ginger.
• Q: How can I adjust the spice level?A: Diminish the heat as follows: reduce or eliminate the red pepper flakes. For more power, add more red pepper flakes or a dash of your favorite hot sauce.
• Q: Is there an alternative to soy sauce for a gluten-free option?A: Tamari or can be used as a gluten-free alternative to soy sauce.

Ginger Tamarind Brussels Sprouts Recipe Substitutions and Variations

You can use avocado oil or coconut oil instead of olive oil.
Pomegranate molasses or a mixture of lime juice and a bit of brown sugar can be used in place of tamarind paste.
If you don’t have soy sauce on hand, substitute with tamari or coconut aminos.
Maple syrup or agave nectar can replace honey for a vegan alternative.
Ground ginger can replace fresh ginger in recipes, but the conversion is not one-to-one. When substituting ground ginger for fresh ginger, use about 1/4 teaspoon for every tablespoon of fresh ginger called for in the recipe.

Pro Tips

1. Preheat Your Baking Sheet: Preheat the baking sheet in the oven before adding the Brussels sprouts. This helps to achieve a better caramelization and crispy texture on the sprouts.