While deliciously sweet Tango Mandarins can be peeled and eaten straight out of your hand, they are also exceptional additions to both salads and cooked dishes. In this recipe, we’ve paired them with Brussels Sprouts, Balsamic Vinaigrette, and roasted nuts. Their bright acidity and toothsome sweetness go perfectly with the smokiness of the Brussels Sprouts, the richness of the Balsamic Vinaigrette, and the salty crunch of the nuts. If you’re looking to take Veganuary into February, or searching for that perfect meatless-Monday meal, this dish is a quick and hearty option!
Yield: 2 main courses or 4 sides
Time: 45 minutes
1 lb. Brussels Sprouts
3-4 Tango Mandarins
¼ Cup roasted and salted nuts (I use sliced almonds and walnuts, but you can use any nuts that you prefer)
Salt and pepper to taste
3 tbsp Balsamic Vinegar
3 tsp Maple Syrup
2 tbsp Tango Mandarin juice (1-2 mandarins)
1 Clove of garlic
Zest of 1 Tango mandarin
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