Brussels Sprouts in Tamarind Dressing with Toasted Pecans and Dried Cranberries

Jon and I enjoy the Stumbling Steer’s Brussels sprouts that are similar to the one improvised below.  The major difference between theirs and ours is they use roasted peanuts and toasted coconut instead of the toasted pecans and dried cranberries . . . . made either way is divine.

Tamarind Vinaigrette

• 2 Tablespoons canola or grape seed oil
• 2 Tablespoons  thinly sliced garlic
• ½ teaspoon Thai chiles, minced
• 2 teaspoons tamarind paste (more if you really like it)
• 1/4 Cup  sugar
• 2 Tablespoons  chopped ginger
• 2 Tablespoons  fish sauce
• 3 Tablespoons  lime juice
•    Kosher salt, to taste

Mix all these ingredients together and set aside.

In a skillet toast ½ cup of roughly chopped pecans in a teaspoon of butter.  Set aside.  Measure out 1/3 cup of dried cranberries and set aside.

15 to 20 Brussels Sprouts halved or quartered if they are really large

In a large skillet brown the cut Brussels sprout halves in a couple of tablespoons butter.  This will take some time over medium heat so just allow them to brown over about 8-10 minutes undisturbed.  When the sprouts are browned on cut side then flip the sprouts over and add 2 minced cloves of garlic and a dash of salt and freshly ground black pepper.

Next add Tamarind Vinaigrette to pan and cook Brussels sprouts in the vinaigrette until tender and liquid reduces to make a sticky glaze.  Then stir in the toasted pecans and dried cranberries and cook 1 minute longer. 

Serve either hot or cold.