Chile-tamarind Brussel Sprouts Recipe

Prepare sprouts

Trim stem ends of Brussels sprouts and remove any yellowed outer leaves. Halve larger sprouts lengthwise so pieces are roughly uniform; leave small ones whole.

Pat sprouts dry with paper towels. Dryness is important for frying to reduce splatter and ensure crisping.

Season halved sprouts lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; toss to coat.

In a large, heavy-bottomed skillet or Dutch oven, pour in about 1 cup vegetable oil and heat over medium-high until shimmering and a small piece of bread sizzles immediately (roughly 350°F/175°C). If you don't have a thermometer, test with a small scrap of sprout.

Working in batches to avoid crowding, carefully add sprouts cut-side down into hot oil. Fry until deeply golden and crisp on the cut side, about 3–4 minutes. Flip any pieces as needed and cook an additional 1–2 minutes so edges are evenly browned. Total per batch ~4–6 minutes.

Use a slotted spoon to transfer fried sprouts to a wire rack set over a sheet pan or paper towels to drain. Sprinkle with remaining 1/2 teaspoon kosher salt immediately while they are hot so the salt adheres.

While the sprouts are frying, whisk together 3 tablespoons tamarind paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 3 tablespoons water in a small bowl until smooth. Adjust water so the mixture is pourable but concentrated.

Heat a small nonstick skillet over medium heat. Add 1 teaspoon neutral oil, then add 1 teaspoon minced garlic and 1 teaspoon grated ginger; sauté briefly until fragrant, about 20–30 seconds (do not brown).

Pour the tamarind-honey mixture into the skillet, add 1 teaspoon red pepper flakes, and bring to a gentle simmer. Cook, stirring, until the glaze thickens slightly and coats the back of a spoon, about 3–5 minutes. Taste and adjust heat/sweetness: add more red pepper flakes for heat or an extra 1 teaspoon honey if you prefer sweeter. Remove from heat.

If the glaze becomes too thick after cooling, stir in 1–2 teaspoons warm water to loosen to a glossy, clingy sauce.

Place the drained hot Brussels sprouts in a large mixing bowl. Pour the warm chile-tamarind glaze over the sprouts and toss gently but thoroughly so each sprout gets a thin, even coating. Work quickly while sprouts are hot so glaze adheres.

Taste and season with additional salt if needed. If you want more brightness, squeeze 1/2 to 1 lime wedge over the sprouts and toss.

Transfer glazed sprouts to a serving platter. Scatter 1 cup pomegranate seeds over the top so they stick into the glaze and add burst of freshness and color.

Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons chopped cilantro or mint if using. Serve immediately with additional lime wedges on the side.