Dishing Up the Dirt

Hoisin-Glazed Brussels Sprouts

These hoisin-glazed brussels sprouts are a wonderful side dish to serve with rice, pork chops, tofu or simply eaten on their own. The hoisin sauce is addictive and will jazz up just about any dish. I was inspired by a hoisin sauce featured in the most recent Bon Appetit Magazine and made a few adjustments to suit us and I’m really happy with how it turned out. We’ve been drizzling the sauce on everything from roasted veggies to brown rice and even pasta. This dish is easy to prepare and flavorful to boot. If you’re expecting company for dinner this weekend I hope you’ll consider whipping these sprouts up.

Cheers from Tumbleweed Farm

Hoisin-Glazed Brussels Sprouts

Prep Time: 10 minutes    Cook Time: 25 minutes    Serves: 2-4

Sauce:
  • 2 Tablespoons grapeseed oil
  • 3 cloves of garlic, minced
  • 1/3 cup soy sauce
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons tahini
  • 2 teaspoons Sriracha hot sauce
Sprouts:
  • 1 1/2 Tablespoons grapeseed oil
  • 1 pound brussels sprouts, trimmed and sliced in half or quartered if large

Preparation

  1. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until golden brown, about 2 minutes. Add the soy sauce maple syrup, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until the mixture is thick and smooth, about 5 minutes. Pour the hoisin sauce into a jar and set aside.
  2. Using the same skillet you made the sauce in (no need to clean it) heat the grapeseed oil over medium-high heat. Add the brussels sprouts and cook, stirring occasionally, until they are golden brown and lightly crisp on all sides, about 8 minutes. Stir in half of the hoisin sauce and continue to cook until all the sprouts are evenly coated in the sauce. Remove from the heat and serve warm or at room temperature with addition sauce spooned on top if desired.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary *Keep extra sauce in an airtight container in the fridge for 4 days


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7 thoughts on “Hoisin-Glazed Brussels Sprouts

  1. Ethan W. says:

    Mm, love hoisin-glazing!

  2. Lovely! I normally roast my brussel sprouts with some olive oil and balsamic, but now must try the hoisin sauce glaze!

  3. Kate says:

    For some reason, I didn’t think that hoisin sauce was something I could make on my own. I’m looking forward to trying it!

  4. Jeanette says:

    Hoisin sauce – yeah!!

  5. Lauren C says:

    Definitely making this as a side this weekend. I have all the ingredients for the hoisin glaze and I have other recipes that call for the sauce, but never knew how easy it would be to make it! Thank you!

  6. Ellen says:

    Finally made these and — as usual for your recipes — it is absolutely genius and delicious! Also tried the sauce on tofu, and it was terrific. Thanks!

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