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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