Tamarind-Glazed Brussels Sprouts Recipe – Ginger & Honey Finish

Last Updated on 4 months by Neha Deshmukh

Tamarind-Glazed Brussels Sprouts Recipe – Ginger & Honey Finish

Hey everyone! I’m so excited to share this recipe with you. I stumbled upon this combination a few years ago, trying to jazz up Brussels sprouts (which, let’s be honest, don’t always have the best reputation!). The sweet, tangy tamarind glaze with a hint of ginger completely transformed them. Now, they’re a regular side dish at my place, and I think they’ll become one of your favorites too!

Why You’ll Love This Recipe

These aren’t your grandma’s boiled Brussels sprouts! This recipe delivers a delightful explosion of flavors – the slight bitterness of the sprouts is perfectly balanced by the sweet honey and the tangy tamarind. Plus, it’s super quick to make, clocking in at just 15 minutes from start to finish. It’s a healthy, vibrant side dish that’s guaranteed to impress.

Ingredients

Here’s what you’ll need to create this magic:

• 1 lb Brussels sprouts
• 1 tablespoon olive oil
• 1 inch ginger root
• Salt to taste (about ½ – ¾ teaspoon)
• Black pepper to taste (about ¼ – ½ teaspoon)
• 1 tablespoon tamarind paste concentrate
• 2 tablespoons hot water
• 2 tablespoons honey

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate the dish.

Brussels Sprouts: Selecting & Preparing

Look for Brussels sprouts that are firm, bright green, and tightly packed. Smaller sprouts tend to be sweeter and more tender. To prepare them, rinse them well, trim the ends, and then slice them thinly. A knife works perfectly, but a mandolin makes quick work of it!

Olive Oil: Choosing the Right Type

I prefer using extra virgin olive oil for its flavor, but any good quality olive oil will do. You only need a tablespoon, so don’t worry about using up your fancy stuff! (Approximately 15ml)

Ginger Root: Fresh vs. Ground & Regional Varieties

Fresh ginger is always best here. The aroma and flavor are so much brighter. Peel about an inch of ginger root and grate it finely. If you absolutely must substitute, use about ½ teaspoon of ground ginger, but it won’t be quite the same. Indian cuisine uses ginger extensively, and different regions have their own preferred varieties – try to find a local one if you can!

Tamarind Paste: Understanding Concentrates & Sourness Levels

Tamarind paste comes in different forms – some are seeded, some are seedless, and the concentration varies. I recommend using a concentrate for convenience. Taste your tamarind paste before using it; some are more sour than others, so you might need to adjust the honey accordingly. (Approximately 15ml)

Honey: Floral Notes & Substitutions

I love using a floral honey like wildflower or acacia, but any honey you have on hand will work beautifully. If you’re vegan, you can substitute maple syrup or agave nectar – just use the same amount. (Approximately 30ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those Brussels sprouts a good rinse. Trim off the ends and slice them thinly. I like mine shaved, almost like a slaw.
2. Heat the olive oil in a skillet over medium heat. Grate the ginger directly into the hot oil and sauté for about 30 seconds, until fragrant. Don’t let it burn!
3. Add the shaved Brussels sprouts to the skillet. Cook for 4-5 minutes, stirring occasionally, until they’re slightly crunchy and starting to brown. Season with salt and pepper.
4. While the sprouts are cooking, whisk together the tamarind paste, honey, and hot water in a small bowl until everything is well combined. This is your gorgeous glaze!
5. Drizzle the tamarind glaze over the warm Brussels sprouts and toss to coat everything evenly. Serve immediately and enjoy!

Expert Tips

A few little things that make a big difference:

• Don’t overcrowd the skillet! Cook the Brussels sprouts in batches if necessary to ensure they get nicely browned.
• Keep a close eye on the ginger – it burns easily.
• Taste the glaze before adding it to the sprouts and adjust the honey if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: As mentioned, swap the honey for maple syrup or agave.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the glaze for a little heat. My friend, Priya, loves adding a finely chopped green chili!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your tamarind paste to be sure.
• Festival Adaptation (e.g., Thanksgiving Side Dish): Add a sprinkle of toasted pecans or walnuts for a festive crunch.

Serving Suggestions

These Tamarind-Glazed Brussels Sprouts are fantastic as a side dish with almost anything! They pair particularly well with:

• Grilled chicken or fish
• Roasted lamb or pork
• Indian curries (especially something with a creamy sauce)
• Even just a simple bowl of rice and lentils!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They won’t be quite as crispy, but they’ll still be delicious! You can reheat them gently in a skillet or microwave.

FAQs

Let’s answer some common questions:

What is the best way to shave Brussels sprouts?

A mandolin is the quickest and easiest way, but a sharp knife works just fine. Just make sure to cut them thinly and evenly.

Can I use jaggery instead of honey?

Yes, you can! Jaggery will give a more caramel-like flavor. Use about the same amount as honey, and you might need to add a little extra water to help it dissolve.

How can I adjust the tamarind glaze for a sweeter or more sour taste?

Add more honey for sweetness, or more tamarind paste for sourness. Taste as you go!

What if I don’t have tamarind paste – is there a substitute?

It’s hard to perfectly replicate the flavor, but you can try a mixture of lime juice and brown sugar. Start with 1 tablespoon of lime juice and 1 tablespoon of brown sugar, and adjust to taste.

How long will leftover Brussels sprouts keep in the refrigerator?

Up to 2 days in an airtight container. They’re best enjoyed fresh, though!