I absolutely love Brussel sprouts, they are definitely not just for Christmas and I particularly love them in this one tray wonder recipe. They taste so delicious when they are roasted and the tamarind dressing adds a delicious zesty flavour. Make sure to not skip on the chopped peanuts as they really make this dish extra delicious adding a delicious crunch!
400gr of Bruseel Sprouts – trimmed and cut in halves
5 shallots – peeled and cut into quarters
1 can of chickpeas (400gr) – drained and rinsed
1 tsp of ground coriander
1 tsp of ground cumin
1 tsp of cayenne pepper
2 tbsp of olive oil for roasting + 1 tbsp of oil for dressing
1 tbsp of tamarind paste
1 tsp of of maple syrup
Salt & pepper to taste
Serve it with:
A handful of chopped coriander
A handful of chopped salted peanuts
A dollop of coconut yogurt (optional)
Preheat the oven at 180 degrees Celsius. Add the Brussel sprouts to a large baking tin together with the chickpeas and shallots. Drizzle with the oil, coriander, cumin, cayenne pepper, salt & pepper. Toss everything together and place it in the oven for 25 minutes until the sprouts starts to brown.
In the meantime in a small bowl mix together the remaining oil, tamarind paste and maple syrup until you have a smooth consistency.
Remove the tray from he oven, drizzle over the dressing, add the chopped peanuts, coriander and mix all together. Drizzle with some coconut yogurt (if using) and enjoy!