Quick and easy oven roasted brussels sprouts that are finished with a sweet and spicy glaze full of hoisin and chili garlic sauce.
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Somewhere down the line, brussels sprouts got a bad rap. How did this happen? I remember the first time I ate brussels sprouts. My roommates and I looked at them curiously, shrugged, and then boiled them. They made the whole house stink and tasted awful. There are probably plenty of others out there with a similar experience. I’m here with a public service announcement: Don’t boil your brussels sprouts. There are far better ways to prepare them. My favorite cooking methods include roasting or grilling. That smokey flavor lends itself so well to these things. Adding a sweet and spicy glaze to them after they’ve roasted sends them over the top. I can now confidently say that brussels sprouts are one of my favorite vegetables.
Roasting is a great way to cook any vegetable, but it works especially well with these ones. The first step is to preheat the oven to 400 degrees. As the oven heats, trim the bottom of the sprouts (if they have become dry and brown) and remove any of the dry or wilted outer leaves. Cut the sprouts in half. Larger sprouts may need to be cut into quarters. You want all them to be relatively uniform in size to ensure that they cook evenly. Spread them out on a roasting pan and drizzle a teaspoon or so of olive oil on them. Next, sprinkle a generous pinch of salt and pepper on them. Make sure the sprouts are evenly coated in the oil, salt, and pepper. Pop them in the oven for 15 minutes.
After the brussels sprouts are in the oven, you can prepare the glaze that is added during the last portion of roasting. This is a super simple sauce that provides the dish with a sweet and spicy kick. It consists of hoisin sauce, chili garlic sauce, honey, and vegetable stock. Hoisin is a sweet and pungent sauce that is used quite a bit in Chinese cooking. You can find it in most grocery stores nowadays. Chili garlic sauce is flavorful and spicy paste made with chilis, garlic, and vinegar. It’s most commonly recognized by it’s bright red color and the green cap on the container. Just mix 2 Tbsp. of hoisin, 1 1/2 Tbsp. of chili garlic sauce, 1/2 tsp. honey, and 3 Tbsp. vegetable stock in a small bowl and stir until combined. You can add more honey if you would like the sauce to contain less spice.
After the brussels sprouts have roasted for 15 minutes, remove the pan and stir them around. Pour the glaze you have just prepared over the sprouts, making sure that they are evenly coated. Return the pan to the oven for an additional 5 minutes. The sugars in the glaze will start to caramelize and bake into the sprouts. I don’t know what it is about that hoisin, but it takes these things to the next level. Once they’ve been in the oven for 5 minutes, remove the pan and get ready to eat.
I know I’m always looking for a quick and easy side dish to accompany weeknight dinners and these brussels sprouts are just that. You can eat them alongside a main dish, on top of rice as part of a buddha bowl, or just by themselves. I’m convinced that this recipe will make a brussels sprout lover out of even the staunchest disbeliever.
- Preheat oven to 400 degrees.
- Trim bottom of brussels sprouts if dried out and remove any dried or wilted outer leaves.
- Cut brussels sprouts in half or quarters, depending on size. Make sure sprouts are relatively even in size.
- Place sprouts on roasting pan and coat them in olive oil. Sprinkle with a generous pinch of salt and pepper.
- Roast sprouts for 15 minutes.
- Combine hoisin sauce, chili garlic sauce, honey, and vegetable stock in a small bowl. Stir to combine.
- After 15 minutes, remove pan and pour the glaze over the sprouts.
- Return the pan to the oven for an additional 5 minutes.