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Heather's Dish

Heather's Dish

Hoisin-Sesame Roasted Brussels Sprouts

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Hoisin-Sesame Roasted Brussels Sprouts || HeathersDish.com #healthysides #brusselssprouts #sidedishrecipe

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!

Hoisin-Sesame Roasted Brussels Sprouts || HeathersDish.com #healthysides #brusselssprouts #sidedishrecipe

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.

 

Y’all enjoy!

Hoisin-Sesame Roasted Brussels Sprouts || HeathersDish.com #healthysides #brusselssprouts #sidedishrecipe

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Hoisin-Sesame Roasted Brussels Sprouts

Ingredients

  • 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

Instructions

  1. Preheat oven to 375.
  2. Prep the brussels sprouts by cutting off the woody end and then slicing in half length-wise.
  3. Whisk together the hoisin sauce, rice wine vinegar, olive oil, toasted sesame oil and mustard in a large bowl.
  4. Add the sliced brussels sprouts and toss to coat.
  5. 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!
  6. Roast at 375 for 25 minutes, stirring every 5-7 minutes, until the brussels sprouts are tender and caramelized.
  7. Remove from the oven, toss with the toasted sesame seeds, and serve!
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https://www.heatherdisarro.com/hoisin-sesame-roasted-brussels-sprouts/

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Comments

  1. Wendy | Around My Family Table says

    January 25, 2014 at 12:09 am

    Can you believe that I’ve never had brussel sprouts? Nope, never! I might just have to break that streak with these…they look wonderful!

    Reply
    • Heather says

      January 26, 2014 at 9:45 pm

      Oh man, you HAVE to try them! They’re just so good 🙂

      Reply
  2. Shawn @ IWYD says

    January 24, 2014 at 5:56 pm

    Brussels are my weakness!

    Reply
  3. Catherine says

    January 20, 2014 at 7:28 pm

    Sounds really good, and easy too.

    Reply
  4. cassie says

    January 20, 2014 at 4:56 pm

    I adore Asian food and love cooking it at home. I really wish I had a big bowl of these right now!

    Reply
    • Heather says

      January 20, 2014 at 11:09 pm

      Me too, girl, me too 😉

      Reply
  5. Dominique @ Eat, Pray, Lift says

    January 20, 2014 at 3:41 pm

    Oh, hello!! That looks fabulous, and while I don’t have any brussels, I do have a couple cabbages that could use a ride in the food processor before being treated to some of this hoisin business. We’ll see if that works out as well as I’m assuming, haha. 😛

    Reply
    • Heather says

      January 20, 2014 at 11:09 pm

      OH YES – I love hoisin with cabbage!!!

      Reply
  6. Andrea @ Mrs Webb in the Kitchen says

    January 20, 2014 at 1:27 pm

    Mmmmm! This looks fantastic! I am the same way… I’ll roast two pounds of brussels sprouts for me and my hubby and hope for leftovers, and I just end up eating most of them myself… in one sitting… er, standing, because I pick them off the baking sheet before they make it to a plate!

    Reply
    • Heather says

      January 20, 2014 at 11:09 pm

      It’s just too good not to, you know? 🙂

      Reply
  7. Liz @ Tip Top Shape says

    January 20, 2014 at 11:10 am

    I love brussels sprouts! This is a great new way to try them!

    Reply
    • Heather says

      January 20, 2014 at 11:09 pm

      Thanks Liz! I hope you love it 🙂

      Reply
  8. movita beaucoup says

    January 20, 2014 at 6:26 am

    If only the world would cook their Brussels Sprouts correctly… thanks for doing your part to elevate their status on the planet.

    {yum.}

    Reply
    • Heather says

      January 20, 2014 at 11:10 pm

      Just doing my part to make this a better world 🙂

      Reply

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ROASTED CAULIFLOWER WITH SMOKED PAPRIKA AND ALMONDS
* 1 head cauliflower, cut into small florets
* 2 Tbsp olive oil
* 1 tsp salt
* 1 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp pepper
* 1/3 cup slivered raw almonds
1. Preheat oven to 375.
2. Spread the cauliflower florets onto a large baking sheet and drizzle with olive oil.
3. Sprinkle evenly with salt, pepper, paprika and garlic powder, then toss to evenly coat it all.
4. Roast at 375 for 25 minutes, tossing halfway through.
5. When there are 3 minutes left, open the oven and sprinkle the almonds on top.
6. Roast for another 3-4 minutes until the almonds are just lightly toasted, then remove and serve immediately.
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