This hoisin roasted Brussels sprouts recipe is one of our new great vegetable side dishes. Sprouts are coated with hoisin, sesame oil, and soy sauce and roasted to perfection. With our quick cooking method you’ll have them on the table super fast.
When it comes to favorite vegetables, it’s a toss-up between Brussels sprouts and white asparagus. Sprouts get the edge because they’re available more often.
Our go-to cooking method is roasting, so we experiment with different herbs and spices and sauces that we can flavor them with. That’s how we came up with this roasted Brussels sprouts recipe: we saw a jar of hoisin sauce in the fridge and gave it a go.
Luckily it worked. These roasted Brussels sprouts are sticky and sweet and a little bit earthy. They’re very tasty. So much that we couldn’t resist making them again two days later.
These Brussels sprouts are coated in a sauce before they are roasted. The base of the sauce is of course hoisin. To thin it out a bit, we add soy sauce. To add some fat to help the sprouts cook up nicely, we add both toasted sesame oil and neutral cooking oil (like canola or sunflower).
To enhance the flavor of the hoisin sauce, we also add five spice powder. We have kind of a love/hate relationship with five spice. We do not love the way it smells. We enjoy it in small doses. We think it positively impacted the end result of this recipe by adding a more complex flavor. But if you don’t have it or don’t like it, you can leave it out.
We also recommend topping your sprouts with toasted sesame seeds to bump up the sesame flavor and add a little crunch.
This is an easy recipe. Generally speaking, you mix the sauce, add it to the sprouts, and roast them up. However, we do recommend a two-step cooking process to make them absolutely perfect.
Toss the Brussels sprouts with all but 1 tsp of the sauce. Then roast them on high heat, on the convection setting of your oven. If you don’t have a convection oven, then we recommend roasting them at an even higher temperature. The goal is to blast them to brown them up quickly.
Next, turn the heat down and your convection setting off, and roast them for another 15 minutes. This allows the sprouts to cook all the way through without totally drying them out.
Last, after taking them out of the oven, toss them with that last bit of sauce just before serving. Then you’ll have nice and moist and flavorful roasted Brussels sprouts that you won’t want to stop eating.
< Also try our Miso Maple Roasted Brussels Sprouts >
- 1 lb Brussels sprouts
- 1 Tbsp plus 1 tsp hoisin sauce
- 1 tsp dark soy sauce
- 1/4 tsp toasted sesame oil
- 1/4 tsp neutral cooking oil
- 1/8 tsp five spice powder
- Salt and pepper to taste
- 2 tsp toasted sesame seeds
- Preheat oven to 425°F.
- Prepare Brussels sprouts by peeling outer leaves, trimming, and halving lengthwise. Put them into a baking dish (we use a glass one).
- Mix hoisin sauce, soy sauce, oils, and five spice powder together in a small bowl. Spoon all but ~1 tsp of the sauce onto the sprouts and toss to coat. Season with salt and pepper.
- Roast Brussels sprouts in oven on convection setting for 10 minutes.
- Toss sprouts, turn oven down to 410°F, and turn to normal bake setting. Cook for another 15 minutes.
- Remove from oven and toss sprouts with the rest of the sauce (use a rubber spatula to get it all!).
- Top with toasted sesame seeds and enjoy!
- If your oven doesn't have a convection or fan setting, cook for the first 10 minutes at 450°F.
- If you don't like or you don't have five spice powder, the recipe won't suffer too much without it.