Roasted Brussels Sprouts with Lemongrass
Roasted Brussels sprouts lightly marinated with lemongrass and tamarind; a perfect, fresh and tasty side dish for your Thanksgiving meal.
Servings: 10 servings
Preheat the Oven Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
Prepare the Sauce Mix lemongrass and olive oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.
Tamarind Sauce Mix 1 teaspoon of water with tamarind concentrate, set aside.
Roasting When oven temperature reaches 425°F remove the baking sheet and pour the brussels sprout mixture on the hot baking sheet. Spread into a single layer, flat side down. Roast for 15 minutes, then stir and continue roasting for 5 more minutes. Remove from oven, drizzle immediately with tamarind sauce and mix well.
Serving Suggestions: Serve as a side dish with roasted meat.
- Pancetta can be substituted with thick bacon
- Tamarind can be substituted with 1 tablespoon of balsamic vinegar