Brussels Sprouts with Ginger, Honey and Tamarind Recipe

November 15, 2012
Fresh ginger, sweet honey and rich tamarind make a delicious glaze for skillet-cooked Brussels sprouts in this recipe. It’s perfect for the holidays, but don’t hold back. Enjoy it any time of year! 
  Brussels Sprouts with Ginger, Honey and Tamarind | Fake Food Free
 
Whew! For a second there I thought I was getting burned out on Brussels sprouts. Fortunately, I just needed 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 | Fake Food Free
 
 

Brussels Sprouts with Ginger, Honey and Tamarind Recipe

Makes: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 lb. Brussels sprouts, cleaned and halved if large
1 clove garlic, grated
1 tsp grated fresh ginger
1 tbsp of tamarind concentrate
2 tbsp soy sauce or tamari
2 tsp honey
Sesame seeds for garnish
 
Prep
 
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, 5 to 7 minutes. 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. 
 
Brussels Sprouts with Ginger, Honey and Tamarind | Fake Food Free
 
 
 
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  • Rachel (TwoHealthyPlates.com) November 15, 2012 at 8:34 am

    Lori this looks fantastic! I’ve been on a big ginger kick lately too =) Haven’t made brussels sprouts yet this season but I have to go the bacon/Parmesan route at least once a year!

  • Andrea November 15, 2012 at 9:35 am

    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.

  • emily (a nutritionist eats) November 15, 2012 at 12:21 pm

    I have yet to come across a brussels sprout that I don’t like…
    Gorgeous photos too, they are beautiful!

  • Jenn November 15, 2012 at 12:50 pm

    Might have to add this to my Thanksgiving meal. Where can I find tamarind concentrate?

  • Lori November 15, 2012 at 6:47 pm

    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.

  • Lori November 15, 2012 at 6:48 pm

    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.

  • Sonia ~ Nasi Lemak Lover November 15, 2012 at 7:17 pm

    simple and healthy !

  • Shut Up and Cook November 16, 2012 at 8:09 pm

    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!

  • Marianne (frenchfriestoflaxseeds) November 17, 2012 at 12:20 am

    It must be that time of year – so many brussel sprout recipes out there! Which is perfect, because I’m looking for a good one for Christmas dinner 🙂 I like the Asian influence.

  • Lori November 19, 2012 at 1:35 pm

    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! 🙂

  • Kesar Pista November 23, 2012 at 12:08 pm

    “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.

  • Lori November 27, 2012 at 7:22 pm

    Glad you enjoyed them. Thanks for catching my oversight. I made the correction.

  • TasteHongKong November 27, 2012 at 10:42 pm

    Simple though, I bet the stir-fried aroma plus the sweet and sour taste must be very addictive.
    Wish you an enjoyable break : )!

  • Michelle @ Find Your Balance November 29, 2012 at 8:42 pm

    Tamarind concentrate. Asian market. I’m taking notes.