Crispy Brussels Sprouts With Tamarind and Cashews | VegNews

Ingredients

• For the tamarind glaze:
• ¼ cup plus 1 tablespoon olive oil
• 5 large garlic cloves, peeled
• 1 small plum tomato, sliced lengthwise and seeded
• 2½ tablespoons unsweetened tamarind paste
• 2 guajillo chiles
• 2 small chiles de árbol
• 1 date, pitted
• 1 tablespoon water
• ½ teaspoon salt
• For the Brussels sprouts:
• 4 cups Brussels sprouts, sliced lengthwise and trimmed
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon salt
• ¼ cup cashews, toasted and coarsely chopped