This weekend while at brunch with a friend, I had Brussels sprouts with hash browns. It’s been a while since I’ve had Brussels sprouts and I realized that I missed them, so I decided to make my own for dinner. I did a quick pan roast and made Brussels sprouts with hoisin.
Hoisin has been my new go-to sauce. I love it in pho, but lately, I’ve been eating it with edamame. Last night I thought, why not try it with Brussels sprouts? I threw a little olive oil in the pan with fresh crushed garlic and hoisin and within 10 minutes I had dinner. Yes, dinner. I’m still in college eating mode until Miles comes back. This was the best “quick dinner” I’ve made in a while. I could easily see this as a great side to salmon, chicken, or just about anything. Of course, me loving bacon the way I do, I will probably make this again with lots of bacon 🙂
Brussels Sprouts with Hoisin
- 2 tablespoons olive oil ((regular or exra virgin))
- 1 pound Brussels sprouts (, rinsed and cut into halves)
- 2 tablespoons hoisin
- 2 garlic cloves (, crushed)
- salt and pepper to taste
- In a 10 inch skillet over medium-high heat warm olive oil. Add Brussels sprouts and garlic to the pan. Cook until Brussels begin to caramelize, about 2-3 minutes. Once browned, stir. Add hoisin and continue to cook until the sprouts are fork tender. Salt and pepper to taste.