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Charred brussel sprouts with tamarind honey glaze - holiday

Charred Brussels Sprouts with Tamarind–Honey Glaze & Cashews

A fall‑forward, warm, sticky‑bright side that feels both nostalgic and new. Charred Brussels sprouts tossed in a bright, tangy tamarind honey glaze. Deep caramelization meets sweet‑sour balance for a fast, flavorful side.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish, Thanksgiving
Cuisine Vietnamese
Servings 4

Equipment

  • Sheet pan
  • Mixing bowl
  • Small saucepan
  • Whisk

Ingredients
  

  • 1 1/2 pounds Brussels sprouts halved
  • 2 tablespoons neutral oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons honey
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic grated
  • 1 teaspoon ginger grated
  • 1 teaspoon sesame oil

Instructions
 

  • Toss Brussels sprouts with oil, salt, and pepper.
  • Roast at high heat until deeply charred and crisp on the edges.
  • Simmer honey, tamarind, soy sauce, rice vinegar, garlic, ginger, and sesame oil until glossy and slightly thickened.
  • Transfer hot Brussels sprouts to a bowl and coat with the tamarind honey glaze.
  • Serve immediately.

Notes

  • For extra char, broil the Brussels sprouts during the last minute.
  • Add chili crisp or sliced Thai chiles for heat.
  • Use maple syrup instead of honey for a vegan option.
Keyword brussels sprouts, honey glaze, tamarind glaze, Vietnamese-inspired vegetables, weeknight sides