Crispy Brussels Sprouts with Tamarind and Cashews

TAMARIND GLAZE ¼ cup plus 1 tablespoon

extra-virgin olive oil

4 or 5 large garlic cloves, peeled 1 small plum tomato, sliced

lengthwise and seeded 2½ tablepoons unsweetened

tamarind paste

2 guajillo chiles

2 small chiles de árbol

1 date, pitted

Kosher salt BRUSSELS SPROUTS 4 cups Brussels sprouts, sliced

lengthwise and trimmed 2 tablespoons extra-virgin olive oil,

plus more for drizzling 1 tablespoon kosher salt ¼ cup cashews, toasted and coarsely chopped

Instructions: Preheat the oven to 475 degrees. Line a sheet tray with parchment paper.

First, make the tamarind glaze. Pour the olive oil into a medium saucepan over low heat and add the garlic. Slowly cook the garlic in the oil until barely golden brown, 15 to 20 minutes. The garlic should be soft and easily pierced with a fork. Carefully add the tomato (it might splatter) and cook for another 8 to 10 minutes, until the tomato is very soft and falling apart. Add 1 tablespoon of water, the tamarind, guajillo, chiles de árbol and date. Increase the heat to medium-high to bring to a boil, turn the heat to low and simmer for 5 minutes more.

Let cool so it’s just warm rather than hot, then transfer to a blender and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all the ingredients get fully incorporated. Season with salt. If the sauce is too thick, you can add another 1 to 2 tablespoons of water. It should be a loose sauce, not quite a vinaigrette but not super thick either.

Next, make the Brussels sprouts.

Toss the Brussels sprouts with the olive oil and salt. Spread them evenly (cut-side down) on the sheet tray and roast in the oven for 12 to 13 minutes or until tender but not mushy.

In a large bowl, toss the roasted Brussels with about 1½ tablespoons of the glaze. Taste and adjust so it suits you. Garnish with the cashews and serve. Store leftovers in an airtight container in the refrigerator 3 days.

Note: Tamarind paste is available at international supermarkets such as Phoenicia Specialty Foods. Makes 4 servings