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!
- 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
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.
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.