- 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!