Sweet and Spicy Brussels Sprouts.
If I’m talking about brussels sprouts on a Friday, you know they must be good.
Sweet and spicy brussels sprouts are currently theeeee most requested side dish in our house right now.
Even if it’s just me making the requests. Oops.
So I stole the sauce/marinade from this sweet and spicy pork shoulder. I freaking love that recipe. It’s so delish served with the sesame cucumbers – ah! I’m craving it right now.
I wanted to do something else with brussels though. They might just be my favorite vegetable, which is probably not a line you’d ever think you’d read over here.
It’s true though!
Why did they used to have such a bad rap?
I most definitely remember heading over to my neighbor’s house on Saturday night to watch Snick (we watched every Saturday!) and one night when I walked in the door, she was sitting on the living room floor with a plate of steamed brussels sprouts.
Almost died, right there.
I was like WAIT PEOPLE ACTUALLY EAT THIS?
And I certainly didn’t think I would ever be the one to actually eat them.
But I am! And I’m shocked. Still.
Even as much as I was all those years ago when I attempted them for the first time, making them with bacon and potatoes.
One of the reasons I love brussels so much, aside from their deliciousness, is that I find them super satisfying. I find them more satisfying than broccoli or kale. I also love them with bacon and cheese but can do them with just salt, pepper and olive oil. I love them slightly crisped and roasted. I wouldn’t ever be able to do them steamed though. Yikes.
This recipe makes all my brussels dreams come true, because I’m a huge sweet + savory freak. I might even be known to grab them out of the fridge cold for a snack or throw the leftovers in an omelet. Maybe.
- 2 pounds brussels sprouts stems removed and halved or quartered
- 1/4 cup low-sodium soy sauce
- 1/4 cup chili garlic paste
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 2 teaspoons toasted sesame oil for drizzling
Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment or paper.
Place the brussels sprouts in a large bowl. In a smaller bowl whisk together the soy sauce, chili garlic paste, honey and hoisin until combined. Pour the sauce over the brussels and toss well until the brussels are all covered.
Dump the brussels on the baking sheet and toss some more if necessary. Drizzle with sesame oil. Roast for 25 to 30 minutes, or until the brussels are golden and bubbly.
I also shared these brussels on a Friday too. HA!