We made these on a night where it was just my wife and me since these would not have been a hit with the whole family…but oh, were they ever tasty! We started with a really nice looking batch of large Brussels Sprouts…then we found a jar of Hoisin Sauce and thought back to when we combined the two to make Asian Roasted Brussels Sprouts. From there, we figured we’d try that flavour profile again, but in a different way!
This rendition of Hoisin Brussels Sprouts was much quicker to make because we steamed and sautéed them (with cauliflower) rather than roasting them. Doing it this way also added a bit of caramelization and a hint of crunch, which was a really nice textural addition. We then served our sprouts atop a bed of sautéed shredded carrots before topping everything with thinly sliced red onion, sesame seeds, and a Sriracha drizzle!
Time: 25 Minutes
Ingredients:
- Flour Tortillas
- Brussels Sprouts (2 large ones per taco)
- Cauliflower
- Shredded Carrots
- Red Onion
- Hoisin Sauce
- Vegetable Oil
- Soy Sauce
- Optional: Sesame Seeds
- Optional: Sriracha
Method:
- Heat some oil and soy sauce in a pan, and add your shredded carrots. Cook until soft (will require a little stirring as your other veggies cook in the other pan).
- As your carrots cook, remove the stem ends of your Brussels sprouts, and then slice each sprout in half. Then, cut your cauliflower into small florets. Combine your sprouts and cauliflower, and steam until soft (took us about 5 minutes in the microwave).
- Once your veggies have steamed, heat some more oil in another pan, and add your cauliflower and Brussels sprouts. Cook so they begin to brown, and then turn the heat down, and add your hoisin sauce. Stir to combine and so the sauce coats your veggies.
- As your veggies finish, slice your onion very thinly.
- When your Brussels sprouts and cauliflower are nearly done (your carrots should be finishing at around the same time in the other pan), arrange your flour tortillas on your plate(s).
- Scoop a layer of carrots into your tortillas, and then top with your sprout/cauliflower mixture. Then, arrange your thinly sliced onion atop your cooked veggies.
- If using, sprinkle some sesame seeds over your tacos, and then top everything with Sriracha to finish.
- Plate, devour, and enjoy!
