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!
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!