Recipe of the Month

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Serves 4-6 

Total Time 25 min

• 2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
• Extra-virgin olive oil, as needed
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 tablespoon unsalted butter
• ½ cup roasted cashews, roughly chopped
• 2 scallions, finely sliced
• ¼ cup maple syrup
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon tamarind purée
• 1 clove garlic, grated
• ¼ teaspoon crushed red pepper

1. Heat oven to 425 degrees.
2. Place the Brussels sprouts on a 9-by-13-inch sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with 1 teaspoon salt and ½ teaspoon black pepper. Roast until golden and tender, 20 to 22 minutes. Set aside.
3. Prepare the glaze: To a large skillet, add maple syrup, soy sauce, tamarind, garlic, and crushed red pepper. Place over medium-high heat and bring to the boil; it will start bubbling around the edges. Cook, stirring, until the sauce thickens enough to coat the back of a spoon, 1½ to 2 minutes.
4. Add the roasted brussels sprouts to the sauce and toss for 1 to 2 minutes, until the glaze thickens further and evenly coats them. Add the butter, and once it melts, turn off the heat.
5. Transfer to a bowl, add the cashews and scallions, and stir to combine. Season with a little more salt and black pepper, to taste. Serve warm.

Enjoy!  (: