Ingredients
- Brussels Sprouts: 1.5 lbs, trimmed and halved
- Sesame Oil: 2 tablespoons
- Soy Sauce: 3 tablespoons, low sodium
- Hoisin Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Garlic: 2 cloves, minced
- Red Pepper Flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: In a large bowl, toss the halved Brussels sprouts with sesame oil until evenly coated.
- Step 3: In a separate small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, and red pepper flakes (if using).
- Step 4: Pour the sauce mixture over the Brussels sprouts and toss well to ensure they are thoroughly coated.
- Step 5: Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Step 6: Roast for 25-30 minutes, or until the Brussels sprouts are tender and crispy, flipping halfway through to ensure even browning. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days, but expect them to lose some crispness.
- To reheat, spread the Brussels sprouts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to help restore some crispness.
- Serve these flavorful sprouts as a vibrant side dish alongside grilled chicken or salmon for a complete Asian-inspired meal.
- For extra crispy edges, don't overcrowd the baking sheet; use two sheets if needed to allow for proper air circulation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American