Hoisin & Vinegar Glazed Brussels Sprouts
with String Peas, Toasted Rice & Cashews
Cooking time
30 minutes
Servings
2/4
Calories
730 /serving
Get a load of the glossy finish on those Brussels sprouts! They’ve never looked as good as they do when roasted to tender-brown in a coating of spices and then glazed with a dark and garlicky mixture featuring hoisin sauce, balsamic vinegar and sesame oil. Throw in some gleaming green string peas for crispness and colour. Serve your veggies over butter-browned rice (toasted in the pot before simmering) with cashews for crunch.
We will send you:
- 225g Brussels sprouts
- 1 Garlic clove
- 2 Scallions
- 200g Snow peas (or sugar snap peas)
- 165g White rice
- 25g Roasted cashews
- 60ml Hoisin sauce
- 15ml Toasted sesame oil
- 15ml Balsamic vinegar
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
7 g
Sodium
1330 mg
Total Carb
109 g
Sugars
20 g
Protein
16 g
Fibre
10 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the rice and cook, stirring frequently, 4 to 5 min., until lightly browned. Add 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if very large). On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Roughly chop the cashews. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic.
Toast the cashews & sauté the string peas
Heat a large, dry pan on medium. Toast the cashews, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. In the same pan, heat a drizzle of oil on medium-high. Add the string peas, ½ the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a plate and keep warm. Reserve the pan.
Make the glaze & coat the Brussels sprouts
In the same pan, heat a drizzle of oil on medium-high. Sauté the garlic and white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the hoisin, sesame oil, vinegar and remaining spices. Cook, stirring constantly, 30 sec. to 1 min., until heated through. Add the Brussels sprouts; toss well.
Finish & serve
To the pot of rice, add the cashews and ½ the green tops of the scallions; stir well. Divide the rice between your plates. Top with the string peas and Brussels sprouts. Garnish with the remaining green tops of the scallions. Bon appétit!
