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!

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

    I’m a fellow lover of brussel sprouts, but you’re right that I’ll tend to make them the same way again and again. Love the idea of bringing in the flavor of some ginger. YUM!

  5. 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! :)

  6. 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.