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Yields:
6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
162
Inspired by the popular Chinese takeout dish Kung Pao chicken, these saucy Brussels sprouts are seriously snack-able and perfect for vegetarians, or any veggie fans. The classic slightly spicy, tangy, smoky Kung Pao sauce pairs perfectly with the vegetal, nearly nutty green of the Brussels sprouts. Similarly, the roasted sprouts yield a nice bite with a slightly firmer core, a texture that works perfectly to mimic the classic Kung Pao chicken recipe.
This recipe is quick, easy, and incredibly versatile. If you want to up the spice level, feel free to add red chili peppers, or another pepper of your choice in with the garlic. Should you want to kick the veggies up, any number of vegetables like carrots, broccoli, onion and more pair classically well with Brussels sprouts. However you decide to serve your Kung Pao Brussels sprouts, just be sure to make it work best for you!
Did you make this recipe? Let us know what you think in the comments below!
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Ingredients
- 2 lb.
Brussels sprouts, halved
- 2 Tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
sesame oil
- 2
cloves garlic, minced
- 1 Tbsp.
cornstarch
- 1/2 cup
low-sodium soy sauce
- 1/2 cup
water
- 2 tsp.
apple cider vinegar
- 1 Tbsp.
hoisin sauce
- 1 Tbsp.
packed brown sugar
- 2 tsp.
garlic chili sauce
Pinch crushed red pepper flakes
Sesame seeds, for garnish
Green onions, thinly sliced, for garnish
Chopped roasted peanuts, for garnish
Directions
- Step 1Preheat oven to 425°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
- Step 2Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
- Step 3 In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
- Step 4Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky.
- Step 5Garnish with peanuts, sesame seeds, and green onions before serving.
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