Ingredients:

• 2 lbs brussels sprouts, trimmed and halved
• oil
• salt
• 1 tbsp unsalted butter
• ½ cup roasted cashews, roughly chopped
• 2 scallions, finely sliced
• ¼ cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp tamarind purée
• 1 clove garlic, grated

Directions:

Heat oven to 425F.

Oil and salt brussels sprouts and arrange on a sheet pan. Roast until golden and tender, approx 15-20 min. Set aside.

Prepare the glaze: To a large skillet, add maple syrup, soy sauce, tamarind, and garlic. 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.

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.

Transfer to a bowl, add the cashews and scallions and stir to combine. Season with a little more salt (and optional black pepper), to taste. Serve warm.

from: https://cooking.nytimes.com/recipes/1025019-tamarind-maple-brussels-sprouts?campaign_id=90&emc=edit_fwd_20240206&instance_id=114467&nl=five-weeknight-dishes&regi_id=79928111&segment_id=157446&te=1&user_id=2ad66133faf672084445928d7a33b286