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! 

Ingredients:

Serves 4 

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!