Roasted Brussels Sprouts with Hoisin and Sesame

Hey Brussels sprouts fans - your world is about to get rocked! Actually, even if you snub baby cabbages, you will adore these savory little nuggets. Shimmering with a glaze of hoisin and sesame, each perfectly caramelized sprout is dotted with toasty sesame seeds and fresh cilantro. A few easy steps, a handful of ingredients, and these are on the table in a flash!

And here's another reason I love this sprouts recipe: I took a walk on the Asian side to get them glistening and fabulous. Many of my Brussels sprouts recipes are more traditional, with the flavors of garlic, parmesan and olive oil. This time, I stuck with classic Asian flavors (soy, sesame, cilantro) and created a truly unique side dish.

And, this winning dish couldn't be easier to make. A quick boil to soften the sprouts, then a toss in the hoisin mixture, then a quick roast. Three easy steps, with just a handful of ingredients!

You NEED to try this version! And, as always, let me know what you think. 

Roasted Brussels Sprouts with Hoisin and Sesame

1 pound fresh Brussels sprouts, stem ends trimmed
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
Salt and ground black pepper
2 tablespoons chopped fresh cilantro
1 teaspoon toasted sesame seeds

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Bring a large pot of water to a boil. Add the Brussels sprouts and return to a boil. Boil for 3 minutes. Drain.
In a large bowl, whisk together the hoisin sauce, vegetable oil and sesame oil. Add the sprouts and toss to coat.
Transfer the sprouts to the prepared pan and spread out in an even layer. Season with salt and pepper.
Roast for 20 minutes, until golden brown, stirring halfway through cooking. Return the sprouts to the bowl, add the cilantro and sesame seeds and toss to coat. Season to taste with salt and pepper. Serve warm or room temperature.
Serves 4