Roasted Brussels Sprouts with Tamarind
You probably already know this, but I only just realised this fairly recently; Brussels sprouts are named after the city of Brussels in Belgium, where they were first cultivated and popularised. The name reflects their origins in the region around Brussels, where they have been grown for centuries. The vegetable became widely known and adopted across Europe in the 16th century, eventually earning its distinctive name due to its strong association with the Belgian capital.
Brussels sprouts are nutrient-packed and belong to the cruciferous family. Rich in vitamins C and K, fiber, and antioxidants, they support immune function, bone health, and digestive wellness. Consuming Brussels sprouts regularly can help reduce inflammation and lower the risk of chronic diseases. These mini cabbages are also a great source of plant-based protein, making them an excellent addition to vegetarian and vegan diets. Personally I love them but I know they can be polarising.
Thus this recipe and the others that we have on our site linked below. I find that roasting them will change your experience entirely. I also love them raw. I am not a big fan of boiled veggies in general so that is not something you will ever see on here!
I wasn't even going to post this recipe, it was just something I threw together as part of a family dinner recently and there such positive feedback from the gang, I decided they were recipe post worthy! I always do take pics in case, luckily...so enjoy. We will definitely be eating these again...I am drooling just a little remembering how good they were.
Brussels Sprouts with Cauliflower Puree
Warm Lentil and Brussels Sprouts Salad
Brussels Sprouts Salad with Pistachios
Chinese Spicy Garlic Brussel Sprouts
Need
- 800 Grams Brussels sprouts, washed and halved
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and cracked black pepper to taste BUY
- Handfuls cashew nuts, roughly chopped
- 60 Grams pure maple syrup
- 40 Grams soy sauce
- 20 Grams tamarind puree
- 1 cloves garlic
- 1 Pinch dried red chilli flakes
- 2-3 spring onions, sliced
Do
- 1
Preheat oven to 200°C. Prepare the Brussels sprouts and place into a baking dish. Drizzle generously with EVOO and season with salt and pepper.
- 2
Roast 20 minutes and then add the cashews, give it all a good toss so the EVOO is distributed well. Roast a further 10 minutes.
- 3
Meanwhile to make the dressing, place all remaining ingredients except spring onions into the Thermomix bowl and blend 8 sec/speed 8.
- 4
Drizzle dressing over hot Brussels sprouts and toss to combine. Serve immediately, garnished with fresh spring onions.
