Whether you’re a sprout lover or a sprout hater, this Sticky Brussels Sprouts Stir Fry will be your next go-to to turn an overlooked vegetable into a simple showstopper. This dish proves that Brussels sprouts are far more than a side dish for Christmas dinner. Roasted until golden and tossed in a rich, umami-packed hoisin glaze, these sprouts will convert even the most sceptical eaters. The crunch of peanuts, the heat of sriracha, and the sweet-savoury balance of the sauce make this stir fry utterly addictive. Whether you serve it as a side or a main, one thing is certain, you’ll be making it again and again.
Table of Contents
- All About the Sauce: Ingredient Breakdown
- Roasting Brussels Sprouts to Perfection
- The Irresistible Sticky Hoisin Glaze
- Peanuts: The Ultimate Game-Changer in this Sprouts Stir Fry
- Finishing Touches
- How to Serve Sticky Brussels Sprouts Stir Fry
- Leftover Sprouts? This Recipe is for You!
- Brussels Sprouts Hater turned Lover?
All About the Sauce: Ingredient Breakdown
The magic of Sticky Brussels Sprouts Stir Fry lies in its irresistibly glossy, flavour-packed sauce. Each ingredient plays a crucial role in creating the perfect balance of sweet, savoury, tangy, and spicy notes.
- Hoisin sauce: This thick, slightly sweet, and deeply savoury glaze coats every sprout beautifully, giving the dish its signature stickiness.
- Light soy sauce: Enhances umami without overpowering the other flavours, ensuring a well-rounded taste.
- Chinese black vinegar: Its malty tang adds depth; swap with rice or apple cider vinegar if needed.
- Shaoxing wine: A fragrant cooking wine that enriches the sauce with authentic complexity.
- Sriracha: Provides gentle heat and an extra layer of flavourful spice.
Roasting Brussels Sprouts to Perfection
The secret to transforming Brussels sprouts lies in roasting. High heat creates golden, crispy edges while keeping the centres tender. Instead of steaming or boiling, roasting intensifies their natural sweetness, making them the perfect base for this stir fry.
Start by cutting large sprouts in half while leaving smaller ones whole. A light coating of oil ensures even browning. Spread them in a single layer on a baking tray, crowding leads to steaming, not caramelisation. Roasting alongside the peanuts adds a nutty depth that pairs beautifully with the sticky hoisin glaze.
The Irresistible Sticky Hoisin Glaze
A great stir fry needs a bold sauce, and this one delivers. Sticky Brussels Sprouts Stir Fry gets its punchy flavour from hoisin sauce, soy sauce, Chinese black vinegar, and Shaoxing wine. These ingredients work in harmony to create a glossy, flavour-packed glaze that clings to every sprout.
Cooking the sauce correctly is key. Heat a splash of oil in a wok or pan and briefly fry the garlic until fragrant. Then, add the sauce mixture and let it bubble for a few seconds to develop its full depth. The roasted sprouts and peanuts go in next, soaking up all that sticky, savoury goodness. A quick toss ensures every bite is coated in flavour.
Peanuts: The Ultimate Game-Changer in this Sprouts Stir Fry
Peanuts add much more than crunch. Their rich, slightly sweet nuttiness complements the hoisin sauce beautifully. Roasting them alongside the sprouts enhances their flavour, making them extra crisp and golden. The contrast between tender sprouts and crunchy peanuts makes Sticky Brussels Sprouts Stir Fry irresistibly moreish.
If you have a peanut allergy or prefer a variation, swap them out for cashews or sesame seeds. Both add a lovely crunch and work just as well with the sauce.
Finishing Touches
Timing matters when making a stir fry. Once the sprouts and peanuts are roasted, the dish comes together in minutes. A hot pan, a quick toss, and the sauce thickens into a rich, glossy glaze. Every bite bursts with savoury-sweet flavour, smoky depth, and a gentle heat from the sriracha.
This dish is best served immediately while the sprouts are still crisp and the sauce is at its peak. If you’re meal-prepping, store the components separately and toss everything together just before eating.
How to Serve Sticky Brussels Sprouts Stir Fry
One of the best things about Sticky Brussels Sprouts Stir Fry is its versatility. Whether you enjoy it as a standalone dish or as part of a larger meal, it never disappoints. Here are some delicious ways to serve it:
- As a main – Serve over steamed jasmine rice or noodles to soak up the glossy, flavour-packed sauce. Add a fried egg on top for extra richness.
- As a side – Pair with grilled tofu, seared tempeh, or your protein of choice for a well-rounded meal. It complements roasted meats and other stir-fried dishes beautifully.
- Topped with extras – A sprinkle of toasted sesame seeds, a squeeze of fresh lime, or a handful of chopped coriander enhances the flavours even more. For even more crunch, toss over a handful of crispy shallots.
Leftover Sprouts? This Recipe is for You!
If you’ve ever dismissed Brussels sprouts, now is the time to give them a second chance. Sticky Brussels Sprouts Stir Fry is bold, vibrant, and utterly delicious. The combination of caramelised sprouts, crunchy peanuts, and sticky hoisin glaze makes every bite unforgettable. They’re the perfect way to use up those leftover Brussels Sprouts rolling around the bottom of your fridge after Christmas. But seeing as Christmas is only once a year, why not try it for dinner, meal prep, or even a quick weekend lunch, you won’t regret it!
Brussels Sprouts Hater turned Lover?
If you’ve been converted by this Sticky Brussels Sprouts Stir Fry, why not check out some more of my Brussels sprouts recipes? They’ll be sure to prove that this vegetable shouldn’t just be relegated to Christmas!
- Sticky Chorizo Brussels Sprouts: Chorizo and brussels sprouts are a match made in Christmas side dish heaven, and what’s even better is that there’s only 3 ingredients!
- Creamy Brussels Sprouts Pasta: A not-so-Italian take on a ‘Carbonara’. Creamy sauce, crispy brussels sprouts and pasta make the perfect midweek meal.
- Brussels Sprouts with Pancetta and Maple: Another festive favourite! Simple and timeless, the combination of the earthy sprouts with the rich savouriness of pancetta and some sweetness from the maple syrup will have everyone coming back for seconds.
- Hot Honey Brown Butter Brussels Sprouts: Sweet, spicy, savoury and sticky in all the right ways. These will convert even the most avid of Brussels sprouts haters!
Check out how I make all these dishes above and more over on my Instagram!
Sticky Sprouts Stir Fry
There’s nothing remotely Christmassy about these sprouts, but it doesn’t matter because they’re INSANELY delicious! Easily my best sprouts recipe to date. You really can’t go wrong with roasted sprouts, tossed with crunchy peanuts and coated in an irresistible, sticky hoisin glaze. This dish is so good that everyone will be asking for seconds, even self-proclaimed sprouts haters!
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Stir fry, Vegan, Vegetarian, Plant based,
Ingredients
- 500 g brussels sprouts, trimmed
- vegetable oil (or any neutral oil)
- 75 g unsalted, non-roasted peanuts
- 2 tbsps hoisin sauce
- 2 tbsps light soy sauce
- 1 tbsp Chinese black vinegar (you can substitute this for rice vinegar or apple cider vinegar)
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1 tbsp sriracha
- 1 tbsp sugar
- 2 large garlic cloves, minced
Instructions
- Heat your oven to 220℃. If your brussels sprouts are small, you can leave them whole. If they’re big, halve them lengthwise. Place the brussels sprouts in a bowl, add a splash of oil and toss to coat.
- Transfer the brussels sprouts to a large baking tray and arrange them in a single layer. Add the peanuts and arrange them in a single layer as well. Roast for 10 to 15 minutes, or until tender with a slight bite and browned on the outside. It might seem crazy to roast everything unseasoned, but please trust me – the sauce will tie everything together beautifully.
- Meanwhile, combine the hoisin sauce, light soy sauce, Chinese black vinegar, Shaoxing wine, sriracha and sugar in a small bowl. Set aside.
- Just before the sprouts and peanuts come out of the oven, heat a splash of oil in a large wok, frying pan or sauté pan over high heat. Add the garlic and cook, stirring constantly, for 30 seconds, then add the sauce and cook, stirring frequently, for another 30 seconds. Add the roasted sprouts and peanuts to the sauce and toss to coat. Cook, tossing frequently, until the sauce thickens slightly and forms a glaze, around 2 minutes. Serve and enjoy!
Notes
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