Brussels Sprouts with Hoisin

Brussels Sprouts with Hoisin | neurotic baker

Brussels Sprouts with Hoisin | neurotic baker

Brussels Sprouts with Hoisin | neurotic baker

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
  1. 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.

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