Clean the Brussels sprouts - Preheat the oven to 400°F. Rinse the Brussels sprouts under cold running water, and pat them dry with paper towels. Remove any discolored or damaged leaves, and cut off the hard stems. If the Brussels sprouts are large, cut them in half.

Whisk together the ingredients - In a small mixing bowl, whisk together the olive oil, tamarind paste, ginger, minced garlic, and salt. Make sure all the ingredients are well-combined.

Coat the Brussels sprouts - In a large mixing bowl, toss the Brussels sprouts with the tamarind mixture until they're well-coated.

Arrange on the baking sheet - Line a baking sheet with parchment paper, and arrange the Brussels sprouts in a single layer. Make sure there's some distance between them, so they roast evenly.

Roast the Brussels sprouts - Roast the Brussels sprouts for 20 to 25 minutes or until tender and lightly browned, turning them over halfway through cooking. Take them out of the oven, and let them cool for a few minutes before serving.