I told you guys last year a small secret about myself and my fear of cooking Asian food. Y’all, the fear still lives deep in my soul. I have all of the ingredients to create fabulous Asian food in my home and none of the know-how to actually do it most days. Thankfully there are fantastic bloggers out there that have the basic understanding to create yummy Asian food recipes that I can follow to the LETTER, amen?
One thing I had never used before I found this amazing recipe from Dara was hoisin sauce. It just sounded so much fancier than, oh I don’t know, soy sauce, and I just had never tried it before.
YOU GUYS. If you haven’t had hoisin sauce before in your recipes, this has to change now. Think every yummy flavor – sweet, spicy, salty, a little briny – all in one sauce and this is it. I could seriously make just about anything on the planet with this stuff!
Now before we get too much further you have to know that my go-to for brussels sprouts is this recipe right here. I can’t even tell you how many times I’ve just grabbed a fork and devoured the entire batch right off the baking sheet fresh out of the oven. Oh wait, yes I can – EVERY STINKING TIME. Not kidding. I love it.
However, the other day I was quickly looking in our fridge for the Worchestershire sauce and came up with nothing at all, so I improvised. I took the basic components of those brussels sprouts that I love so much and did a little Asian twist on it and I have to say I love the outcome. I know these look a little burnt; I promise they’re not. The hoisin sauce is much richer in texture and darker in color, which makes for a really nice thick caramelized layer. I even tossed mine with a little soy sauce at the end to really get the flavor party started, but that was after eating about half of them off the baking sheet.
- 1 pound fresh brussels sprouts
- 2 Tbsp hoisin sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1 tsp dijon mustard
- toasted sesame seeds, for garnish
- Preheat oven to 375.
- Prep the brussels sprouts by cutting off the woody end and then slicing in half length-wise.
- Whisk together the hoisin sauce, rice wine vinegar, olive oil, toasted sesame oil and mustard in a large bowl.
- Add the sliced brussels sprouts and toss to coat.
- Spray a large baking sheet with nonstick spray; it's important that the baking sheet be fairly large so that the sprouts have a lot of room to spread out and get caramelized!
- Roast at 375 for 25 minutes, stirring every 5-7 minutes, until the brussels sprouts are tender and caramelized.
- Remove from the oven, toss with the toasted sesame seeds, and serve!