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Tamarind-Spice Glazed Roast of Brussels Sprouts, O Recipe

   
 

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     Tamarind-Spice Glazed Roast of Brussels Sprouts, O

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 large garlic cloves
One 1-inch piece fresh ginger, peeled and sliced thin
1 large red bell pepper, cut into 1/2-inch pieces
1/2 to 3/4 pound Brussels sprouts, quartered
1 large or 2 medium red onions, cut into 1/4-inch wide wedges
1 tightly-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon Crossover Blend, or a blend of ground coriander, ground cumin, and
1-1/2 T tamarind concentrate, or 1-1/2 T lime juice with a little grated zest and 1/2 teaspoon sugar
 
1 tablespoon brown sugar
1/4 to 1/2 teaspoon kosher or sea salt
4 tablespoons cold-pressed vegetable oil or good-tasting extra-virgin olive oil
1 to 2 tablespoons tamarind concentrate (optional)
1 cup plain whole-milk or low-fat yogurt (optional)

Instructions
Heat the oven to 450°F, and put a large shallow pan on the middle rack (a half-sheet pan is ideal because you don’t want to crowd the vegetables).
In a food processor, combine the garlic, fresh coriander leaves, and ginger. Process until chopped fine – don’t puree them. T urn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend.
Carefully turn the mixture out onto the hot pan, spreading the pieces to cover the entire pan. Roast for about 40 minutes, turning often and scraping up the brown glaze from the pan's bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roasting is done. Brussels sprouts may still have some firmness, which is fine. Taste the vegetables for seasoning, then turn them into a serving bowl.
If using the tamarind, blend it in. Drop the coriander leaves over the vegetables, and pass the yogurt separately.


Originally Submitted
3/20/2011





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