It’s my favorite, and I think it’s mostly because of the sauce, that thick, dark, gooey, sweet and spicy hoisin sauce. Hoisin sauce is readily available in the Asian section of the grocery aisle, at least around here, and you can use it as a dipping sauce or glaze for practically anything—wings, meatloaf, ribs, salmon, eggplant, meatballs, chicken, and in this case, Brussels sprouts. In this quick and easy stir-fry, we lightly boil the halved sprouts first, so they cook more evenly. We sear sliced onions, stir-frying them with the blanched sprouts, ginger, and garlic, and then sprinkle everything with some rice vinegar, soy sauce, hoisin, and sesame oil. These Brussels sprouts come out like candy, so good! A pound of Brussels sprouts will serve 3 to 4, but if left to my own nefarious ways, I’ll eat the whole batch. 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. Sear over high heat until the edges of the onion slices begin to brown, about 4-5 minutes. Drizzle with sesame oil and add salt to taste. Serve at once. Golden Crusted Brussels Sprouts, from 101 Cookbooks Brussels Sprouts with Balsamic Vinegar and Cranberries, from The Pioneer Woman Brussels Sprouts with Chinese Sausage, from Steamy Kitchen
