Brussels Sprouts with Tamarind-Ginger Dressing

Brussels Sprouts with Tamarind-Ginger Dressing

SERVES 4

I think I must have been dreaming about this dish, because I woke up one morning and made it for myself for breakfast. I ate the entire bowl over the course of the morning a second breakfast, then an early lunch. (It's a good thing I work at home.) Roasted Brussels sprout halve any loose leaves almost blackened by the heat of the oven, the cut sides caramelized almost to the point of stickiness are far removed from the soft, boiled mini cabbages you may know, and they become all the more irresistible when drenched in a dressing tangy with dark tamarind concentrate.

FOR THE BRUSSELS SPROUTS

• 1 pound (455 g) Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

FOR THE DRESSING

• 2 tablespoons agave nectar or honey
• 2 tablespoons warm water
• 2 teaspoons tamarind concentrate
• 2 teaspoons grated fresh ginger
• Salt
• Pinch of hot red pepper flakes
• 2 tablespoons olive oil

MAKE THE BRUSSELS SPROUTS

Preheat the oven to 400°F (205°C). Set a large rimmed baking sheet in the oven while it heats.
In a large bowl, toss the Brussels sprouts with the oil, salt, and a couple of grindings of pepper. Spread them (and any loose leaves) on the hot baking sheet in a single layer. (Don't wash the bowl.) Roast, shaking the pan once or twice, until tender and nicely browned, about 20 minutes.

MAKE THE DRESSING

Meanwhile, in the same bowl, combine the agave nectar, water, tamarind concentrate, ginger, ½ teaspoon salt, and the red pepper flakes and whisk to dissolve the salt. Gradually whisk in the oil until emulsified.
Scrape the roasted Brussels sprouts and leaves into the bowl with the dressing and toss to coat. Lift them out into a serving bowl and drizzle with some of the dressing remaining in the bowl. Serve warm.