If I’m talking about Brussels sprouts on a Friday, you know they have to be good.
Sweet and spicy Brussels sprouts are currently the most requested side dish in our house.
Okay, that’s mostly my doing — I can’t help it.
The sauce here is borrowed from a favorite sweet-and-spicy pork shoulder recipe I adore. The combination of soy, chili-garlic paste, honey and hoisin is irresistible, and it works beautifully with roasted Brussels sprouts.
I wanted to do something different with Brussels, because they might secretly be my favorite vegetable — not a sentence I expected to write years ago.
It’s true. I used to think Brussels sprouts had a bad reputation for a reason. I remember being surprised when a neighbor sat down with a plate of steamed sprouts while we watched TV. I was shocked that anyone would choose to eat that way.
But over time I discovered how delicious they can be when roasted until crisp and caramelized. I first fell for them when I made a version with bacon and potatoes, and that’s still one of my favorite preparations.
What I love most about Brussels sprouts is how satisfying they are. They’re heartier than broccoli or kale and pair well with bacon, cheese, or simply olive oil, salt and pepper. But steaming? Not for me. Give me roast and a little crisp every time.
This sweet-and-spicy version delivers exactly that sweet-savory balance I crave. They’re perfect as a weeknight side, fantastic the next day straight from the fridge, and they even make a great addition to an omelet the morning after.
Sweet and Spicy Brussels Sprouts
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Ingredients
- 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
Instructions
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Preheat the oven to 425°F. Line a baking sheet with foil or parchment.
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Place the Brussels sprouts in a large bowl. In a smaller bowl whisk together the soy sauce, chili garlic paste, honey and hoisin until smooth. Pour the sauce over the sprouts and toss until they are evenly coated.
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Spread the sprouts on the prepared baking sheet and drizzle with toasted sesame oil. Roast for 25 to 30 minutes, tossing once or twice, until the sprouts are golden, slightly crisp and bubbling with sauce.
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I also shared another roasted Brussels recipe on a Friday once — I guess Fridays bring out the sprouts in me.