Ingredients
- Brussels Sprouts: 1 pound, trimmed and halved
- Olive Oil: 2 tablespoons
- Soy Sauce: 3 tablespoons
- Hoisin Sauce: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Sriracha: 1 teaspoon (or more to taste)
- Garlic: 2 cloves, minced
- Sesame Seeds: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, ensuring they are evenly coated. Spread them in a single layer on the prepared baking sheet.
- Step 3: Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are tender and starting to brown.
- Step 4: While the Brussels sprouts are roasting, whisk together the soy sauce, hoisin sauce, rice vinegar, sriracha, and minced garlic in a small bowl.
- Step 5: Remove the Brussels sprouts from the oven and transfer them back to the large bowl. Pour the Asian BBQ sauce over the Brussels sprouts and toss to coat evenly.
- Step 6: Spread the coated Brussels sprouts back on the baking sheet and broil for 2-3 minutes, watching closely to prevent burning, until crispy. Sprinkle with sesame seeds before serving.
Notes
- Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days.
- To reheat, spread the Brussels sprouts on a baking sheet and broil for a minute or two to re-crisp.
- These are delicious as a side dish with grilled chicken or pork, or even tossed into a grain bowl.
- For extra crispy sprouts, make sure they are completely dry before tossing with oil and roasting, as excess moisture will steam them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American