I know more than half of the country will serve Roasted Brussels Sprouts on Thanksgiving as a side dish. I’m begging you to give these five spice hoisin flavored ones a try.
I know five spice isn’t normally a flavor you might use in your turkey meal prep, but guys I think you’ll love it. We eat a good amount of Pho which has all of these flavors, and the aromatic smell of the broth from our favorite Vietnamese place is where the inspiration came from to make these roasted brussels sprouts.
This is where I have to warn you about the spice level. I love spicy food and can take a good amount of heat, but I was informed by other members of the family that things were a little too spicy. The good news is that you’re in charge and I’ll give instructions in the recipe to suit both spice levels.
There’re so many different tastes and textures going on here including those crispy brussels sprout leaves, dang those things should be available by the bag. After all, we can buy kale chips, right?
Gone are the days as a kid when my brussels sprouts would be so soft you could squish them with a fork. These are crunchy and crispy with that kick from the spice and a little sweetness from the hoisin sauce. You should be able to find a jar of the sauce at your regular grocery store and it’ll last a long time.
Sprinkle with a little red pepper flakes, or not if you like a milder version and toss with some green onion and extra salted peanuts.
Fresh cilantro and a good cold beer are perfect for finishing, I’m spoiled for choice when it comes to local craft beer choices, but Modern Times from San Diego always seems to be in my fridge.
Have a great weekend friends!
Five Spice Hoisin Roasted Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts with the ends chopped off and the loose leaves discarded
- 1 teaspoon Chinese five-spice powder *see notes*
- 3 tablespoons olive oil
- 1/4 cup chopped salted peanuts
- Pinch of salt
- 2 tablespoons hoisin sauce
- Red pepper flakes to taste
- 1/4 cup sliced green onions
- Fresh chopped cilantro for garnishing
Instructions
- Preheat your oven to 375 degrees F.
- Cut the sprouts in half and transfer to a bowl.
- Add the five spice, olive oil and peanuts and toss well to coat all of the sprouts.
- Dump the sprouts onto a large baking tray and season lightly with some salt.
- Bake in the oven for 27 minutes, moving them around halfway through cooking.
- Once the sprouts are done transfer back to the bowl and add the hoisin sauce.
- Toss to coat and serve at once.
- Sprinkle with a little red pepper flakes if desired.
- Garnish with green onions and cilantro.
Recipe Notes
You can adjust the heat level by only adding a half teaspoon of five spice and omitting the red pepper flakes. You'll still have that great sticky hoisin flavor.
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Jennie @onesweetmess says
November 6, 2015 at 5:45 amNo need to beg, my friend. You had me at hoisin. Love me some brussels, and these look damn tasty!
Jovina Coughlin says
November 6, 2015 at 9:23 amThank you for the link. Your recipe looks delicious.
Melanie | Melanie Makes says
November 6, 2015 at 6:18 pmLove this twist on a traditional side dish, Gerry – can’t wait to give this one a try.
foodnessgracious says
November 8, 2015 at 9:22 amAwesome Melanie!!
Laura (Tutti Dolci) says
November 6, 2015 at 6:23 pmRoasted brussels sprouts are the best, these look so good!
foodnessgracious says
November 8, 2015 at 9:21 amThanks Laura!
Sara @ Bitz & Giggles says
November 6, 2015 at 8:16 pmI’m a little wimpy so can’t take a lot of spice! Thanks for sharing instructions on how to lighten up the bite a little. I love brussels sprouts and would be ecstatic to have these sitting on my plate for Thanksgiving dinner!
foodnessgracious says
November 8, 2015 at 9:21 amNo worries Sara, hope you like them!
Tonia says
November 6, 2015 at 10:19 pmI’ve never actually tried brussels sprouts! I don’t think my family will eat them but I’m going to make them for myself!
foodnessgracious says
November 8, 2015 at 9:21 amYou gotta try them Tonia :)
tanya says
November 7, 2015 at 6:05 amThis might be the best Brussels sprout recipes I’ve seen in a very long time!
foodnessgracious says
November 8, 2015 at 9:20 amWow, thanks Tanya! :)
Maris (In Good Taste) says
November 7, 2015 at 8:44 amThis sounds like the perfect way to eat more veggies!
Cakespy says
November 7, 2015 at 12:52 pmTHESE. LOOK. PERFECT. Brussels sprouts are my favorite!
foodnessgracious says
November 8, 2015 at 9:20 amYesss!! Thanks Jessie
Raquel @ My California Roots says
November 7, 2015 at 2:18 pmThese look delicious, Gerry! We also decided a long time ago that Brussels are best cooked roasted and crispy – certainly not steamed and mushy. I almost can’t eat steamed brussels any more! I’ll be sharing this for sure. Beautiful photos here – looking forward to seeing more from you!
foodnessgracious says
November 8, 2015 at 9:19 ami appreciate it Raquel, no mushy sprouts here..
Holly @ 3 Yummy Tummies says
November 7, 2015 at 3:42 pmThese Brussel sprouts look like perfection! Love the idea of giving them some extra spice…will have to try this.
foodnessgracious says
November 8, 2015 at 9:19 amThanks Holly!!
Cookin Canuck says
November 9, 2015 at 6:10 pmI would eat these any day of the week and definitely on Thanksgiving. Five spice powder is such an under-utilized spice mix, but adds such fantastic flavor.
David O. says
November 17, 2015 at 6:45 amI tried this recipe last night and it’s definitely a keeper in our house. Great idea for a side dish.
foodnessgracious says
November 18, 2015 at 8:43 pmGlad you like them David, hope it wasn’t too spicy?
Kellie @ The Suburban Soapbox says
November 30, 2015 at 10:34 amYour photos are so gorgeous I would eat brussels sprouts even if I didn’t like them, but I love them so the beautiful photography is just a bonus. :-)
Ann says
July 18, 2016 at 5:28 pmLoved this! I’m always on the look out for variations on roasted brussels sprouts – perfect with our asian noodle dinner.
foodnessgracious says
July 19, 2016 at 9:47 amThanks Ann, I appreciate the feedback!