Crispy tamarind sprouts with peanuts & shallots
This recipe was shared on the Growers' Sheet 25th November 2022. The original source cited was The Green Roasting Tin by Rukmini Iyer
Vegetarian, gluten free, vegan, dairy free
Ingredients
500g Brussels sprouts
200g banana shallots
1 x 400g tin chickpeas
1tsp ground cumin
1tsp ground coriander
1tsp chilli powder
1tbsp vegetable oil
2 tsp salt
For the dressing:
1tbsp vegetable oil
1 tbsp tamarind paste
1 tsp brown sugar
To serve:
20g salted peanuts, chopped
fresh coriander, chopped
yoghurt (optional)
flatbreads and/or rice
Directions
Pre-heat oven to 200C.
Clean & halve sprouts & shallots. Rinse & drain the chickpeas.
Mix sprouts, shallots, chickpeas, spices, oil & salt in a roasting tin and bake for 25 mins, until the vegetables are crisp & browned.
Meanwhile, make the dressing by mixing those ingredients together.
To serve, drizzle the dressing over the cooked vegetables, and top with peanuts & coriander. Eat with the flatbreads/rice (and optional yoghurt).
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)