Crispy Brussels Sprouts With Tamarind and Cashews
This plant-based recipe, inspired by Southeast Asian and Indian flavors, gets incredible flavor from chiles, dates, and tangy tamarind.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Refrigerator
- Fork
- Ladle
- Kitchen timer
- Pot
Ingredients
- 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
- 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
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