Maple Hoisin Roasted Brussels Sprouts with Lap Cheong

This has become my favorite brussels sprouts recipe all year long but especially for the holidays because the magic mix of soy, hoisin, maple syrup and chili crisp hits on all those spicy sweet tangy savory notes but also plays well with other dishes on your menu, and the addition of lap cheong (Chinese sausage) along with walnuts brings crunch and chew and general deliciousness. A generous handful of cilantro finishes the dish of with a bright herbaceous note. And boy is it easy—mix everything and onto a sheet pan and into a raring hot oven.

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Serves 6-8

INGREDIENTS

2 lbs. brussels sprouts, trimmed and halved
4 tbsp extra virgin olive oil
1 tbsp soy sauce
2 tbsp hoisin sauce
3 tbsp maple syrup
1½ to 2 tbsp chili crisp (see note)
4 lap cheong links, diced
¼ tsp freshly ground black pepper
½ cup walnuts, roughly chopped
½ cup cilantro and their tender stems, roughly chopped, plus more for garnish
Kosher salt

METHOD

Preheat oven to 450F. Line a sheet pan with parchment or foil.

In a large bowl, whisk together olive oil, soy sauce, hoisin sauce, maple syrup, chili crisp and black pepper. Add a pinch of salt. Add brussels sprouts and toss to coat. Arrange in a single layer on the prepared sheet pan, cut side down ideally—but don’t go crazy. Sprinkle evenly with lap cheong then roast for 25 minutes until brussels are tender and charred in spots.

In the meantime, add walnuts to a small skillet over medium low heat and toast until fragrant—approximately 2 to 3 minutes. Set aside.

Toss cilantro with brussels, then transfer to a shallow serving bowl. Top with walnuts, garnish with more cilantro leaves and serve.

Note: When using chili crisp for this recipe, ditch the oil and dig deep in your chili crisp jar for the solids.