Brussels Sprouts with Ginger, Honey and Tamarind Recipe

 
Whew! For a second there I thought I was getting burned out on Brussels sprouts. Fortunately, I just need a short break (i.e. about one week). Now I’m ready for them again and just in time for Thanksgiving.
As much as I love these mini-cabbages simply prepared with bacon and Parmesan cheese, it’s time to start changing up the flavors. I have a never-ending jar of tamarind concentrate to use up so my first thought was to add an Asian twist. 
Tamarind, ginger and honey all come together to make a rich glaze for my favorite veggie. The tangy tamarind and spicy ginger will add a little something different to your standard turkey and stuffing this year!

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

1 lb Brussels sprouts, cleaned and halved if large
1 tbsp extra virgin olive oil
1 clove garlic, grated
1 tsp grated fresh ginger
1 tbsp of tamarind concentrate
2 tbsp water
2 tbsp soy sauce or tamari
2 tsp honey
Sesame seeds for garnish
Heat the olive oil over medium-high heat in a deep skillet. Add the Brussels sprouts and stir to coat with the oil. Cook for about 2 minutes. Reduce the heat to medium and add ¼ cup of water. Stir the sprouts and allow the water to cook off. Continue to cook until they reach your desired doneness. For me, it’s about 3 more minutes.
In a small bowl, whisk together the garlic, ginger, tamarind, 2 tbsp of water, soy sauce and honey. Pour the mixture over the Brussels sprouts and stir to coat. Allow to cook 2-3 minutes so the sauce will thicken slightly. Sprinkle with sesame seeds before serving. Serves 4. 
 
I’m taking a blogging break over Thanksgiving week. I hope all of you who celebrate the holiday have a blessed day. I’m thankful for my readers! Happy Thanksgiving!
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Comments

  1. says

    Where can I find the tamarind, will that be in the Asian section in the grocery store or do I need to hit the Asian market?

    We just had brussel sprouts last night! I used the method from Ripert that you shared with me and it works like a charm.

  2. says

    Rachel – Thanks! Oooh I love ginger!

    Andrea – Glad to hear that method worked! I got mine at our Indian market, but you can likely find it at other Asian markets as well.

    Emily – Me too! Thanks so much!

    Jen – I’m pretty sure I got it at the Indian market, Parisa, over on Richmond Rd.

  3. says

    Rachel – Thanks! Oooh I love ginger!

    Andrea – Glad to hear that method worked! I got mine at our Indian market, but you can likely find it at other Asian markets as well.

    Emily – Me too! Thanks so much!

    Jen – I’m pretty sure I got it at the Indian market, Parisa, over on Richmond Rd.

  4. says

    Sonia – So simple!

    Shut Up and Cook – The ginger is so good with them!

    Marianne – Yep, Thanksgiving in the States and they are a fall veg here so you can get them at local markets too. Hope you find the recipe you’re looking for! :)

  5. says

    “In a small bowl, whisk together the garlic, ginger, 2 tbsp of water, soy sauce and honey.” –oops, you omitted tamarind concentrate from this list.

    i just made the recipe today, actually, i doubled it and used 2 skillets simultaneously. ‘Twas yummy. This is my first go of cooking the sprouts with an Asian flavor profile. Will make again, but next time i will make sure *both* of my pans are fired up, giving the sprouts some nice charring prior to adding the water.

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