Hoisin Glazed Brussels Sprouts

Brussels sprouts steamed briefly and then stir-fried with a sweet and tangy hoisin glaze.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3-4 as a side dish


  • 1 pound Brussels sprouts, rinsed, any older outer leaves discarded, stems trimmed slightly, sprouts sliced in half through the stem end
  • 1 Tbsp peanut oil, or other vegetable oil
  • 1/2 large onion, sliced thinly root to tip
  • 2 teaspoons minced ginger
  • 1 garlic clove, minced, about 1 teaspoon
  • 1 Tbsp seasoned rice vinegar
  • 2 teaspoons soy sauce
  • 3 Tbsp hoisin sauce
  • 1 teaspoon dark sesame oil
  • Salt to taste


1 Whisk together the seasoned rice vinegar, soy sauce, and hoisin sauce in a small bowl, set aside.

2 Pre-steam the brussels sprouts: Place a steamer rack in a medium pot, add an inch of water. Heat the water to a boil, then add the brussels sprouts to the pot. Cover the pot and steam the brussels sprouts for 5 minutes.

Hoisin Glazed Brussels Sprouts

Remove the sprouts from the pot and lay them out on a baking sheet to cool while you cook the onions in the next step.

3 Sauté the onions: Heat the peanut oil in a wok or large sauté pan over high heat on your most powerful burner until the surface of the oil shimmers. Add the sliced onions and toss to coat with the oil.

hoisin-glazed-brussels-sprouts-method-2 hoisin-glazed-brussels-sprouts-method-3

Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes.

4 Add the ginger, garlic and brussels sprouts to the pan and toss to combine. Stir-fry for 2 minutes, or until the brussels sprouts begin to brown.


5 Add the rice vinegar, soy sauce and hoisin sauce mixture to the sprouts and toss to combine. Stir-fry for a minute or two (watch the sides of the pan and turn off the heat if you see any of the sauce scorch on the side of the pan).


Drizzle with sesame oil and add salt to taste. Serve at once.

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  • Leah

    This recipe looks amazing with a combination of all the right ingredients.

    My question is this: will this hold well in the refrigerator for a week (for a 1-week meal prep)? Will the brussels sprouts get stinky like broccoli does after a day or two? I have no doubt these sprouts are quite fragrant to begin with.

    • Elise Bauer

      Hi Leah, you mean can you make the dish a week ahead of time? No, not really. Not much lasts for a week actually. But if you are asking can you prep everything a week in advance, yes you can. The brussels sprouts should not get stinky, but then again in my experience, broccoli doesn’t get stinky either. If you need to buy sprouts a week in advance of cooking them, I recommend finding sprouts that are still on the stalk. Our local grocer carries them that way, and they last a lot longer.

  • nancy

    My, oh my! I just made these brussel sprouts and let me tell you that they are just about the most delicious thing I have ever had. I just had to comment on this dish. I put a bit of red pepper flakes into the sauce for a bit of heat. Thank you – and my husband thanks you, too.


  • Nancy

    Hi I never cared for brussel sprouts before adding hoisin sauce to them. I simply steam them, including frozen ones until tender, drain. Place them in a skillet with Hoisin sauce, and heat to glaze. My children love them too–previously would not touch brussel sprouts because of the smell and funny after taste. Hoisin sauce solved their concerns.
    You can also roast the brussel sprouts rather than steaming
    Its a fast side dish that tastes like a complicated preparation.. It also works well as an appetizer served with toothpicks.

  • T. Hannibal Gay

    Brussels sprouts are a member of the mustard family and medical science has found that if women eat two servings from the mustard family everyday, you can cut your risk of breast and cervical cancer by a whopping 37% percent. It also protects men from some cancers to a lesser percentage. I have been looking for good recipes to give my young daughters who are now grown and out in the wide world. Thank you for another nice recipe Elise and I urge all of you to eat mustard greens- broccoli, B. sprouts, cauliflower, bok choi, and Napa cabbage.

    • Sandy S.

      Thank you for this info. Often in the past , I would be hungry for something but, couldn’t figure out what it was. It would turn out to be cauliflower. I have always liked vegis, including all of the mustard family but, who get a craving for cauliflower!?! With your informaton, I now wonder if there is any significance to this craving of cauliflower. Especially considering there is a very low incidence of cancer in my family.

  • godwinkr

    I love all forms of brussel sprouts, usually roasted or high-heat saute in a similar manner as above (but with bacon…). Roasted is my go-to method though, finished simply with some coarse sea salt and fresh pepper. The hoisin sauce sounds like a winner! Recently made David Lebovitz’s amazing (!) Char Sui BBQ short ribs, these two recipes together and I wouldn’t be able to stop eating the whole pan!

  • Sandy S.

    I like brussel sprouts very much and do wonder about those who don’t care for them. Perhaps bothering to find young tender examples might be worth a 2nd try. I alway prefer the smaller brussel sprouts not only for their tenderness and flavor but also because they tend to cook more quickly. I am a fan of organic vegis (even at the price!) but sadly, they often have not been raised or harvested for their best texture or flavor. I am looking forward to trying this recipe with some nice tender brussel sprouts!

  • Michelle

    These brussels sprouts look yummy!
    Recipe for home made Hoisin Sauce:

  • Susan

    When I want a recipie, I google it. The first response I got for homemade hoisin sauce is http://chinese.food.com/recipe/homemade-hoisin-sauce-312992

    I suspect that the amounts of salt and sugar act as preservatives, though I keep my hoisin (purchased) in the refrigerator. Hope this helps.

  • Julie

    Love this idea. I don’t especially like brussel sprouts, but hoisin sauce would definitely make them tolerable.

    But — hoisin sauce is loaded with high fructose corn-syrup and other additives. Any idea on a recipe to make it at home?

    • Andrea

      Like Julie, I’d love to know if there’s a way to make hoisin at home. This recipe looks delish!

      • mike john hussey

        There is but u need about 6 ingredients. Just seems easier to buy it. Google “hoisin sauce recipe”. I liked the Food.com recipe.

  • MikeC

    Brussel sprouts are one of those things I just can’t like, no matter how they are prepared. On the other hand, I do like broccoli and cauliflower, and this seems like a great way to prepare those.. mummm – must get hoisin sauce…

    Funny thing about hoisin sauce, ever notice how it doesn’t have an expiration date on it? I am always a wee bit queasy when I buy it and use it thinking I don’t know how to tell it if has gone bad…

  • Katrina @ Warm Vanilla Sugar

    I am all over this recipe! What a fabulous treat!

  • kate c.

    this might be too basic a question, and not possible, but I noticed frozen brussels sprouts cheap at our grocery store the other day… think there’s anyway they would work here? And if so, how?? thaw first? boil frozen/whole, then slice?? Ideas anyone?

    • Pamela R.

      Kate C. frozen sprouts just won’t do in this recipe. They retain a lot of water, not flavor, and the tend to be mushy.

  • Jayne

    I’ve never ever thought of glazing brussels sprouts with anything other than balsamic vinegar and bacon fat! Now this will start up a whole host of ideas for me. Thanks for the inspiration!