Recipe Background
If you put the words "Kung Pao" in front of anything, we're in! Kung Pao Brussels offers all of the delicious flavors of classic stir-fry, including the sweet, tangy, and spicy sauce, but now it's coating roasted brussels sprouts instead of bell peppers and onions. The sprouts themselves are crispy, refreshing, and hearty, with a garden flavor that pairs well with the complex and compelling sauce. Even those who don't like brussels sprouts might just find something to love about Kung Pao Brussels. This wonderful vegetable dish tastes like a star dish and can be made on the fly.
If you put the words "Kung Pao" in front of anything, we're in! Kung Pao Brussels offers all of the delicious flavors of classic stir-fry, including the sweet, tangy, and spicy sauce, but now it's coating roasted brussels sprouts instead of bell peppers and onions. The sprouts themselves are crispy, refreshing, and hearty, with a garden flavor that pairs well with the complex and compelling sauce. Even those who don't like brussels sprouts might just find something to love about Kung Pao Brussels. This wonderful vegetable dish tastes like a star dish and can be made on the fly.
Ingredients
- 2 pounds brussels sprouts halved
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2 teaspoons apple cider vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar packed
- 2 teaspoons garlic chili sauce
- crushed red pepper flakes to taste
- sesame seeds optional, for garnish
- green onions optional, thinly sliced, for garnish
- chopped roasted peanuts optional, for garnish
Directions
- Preheat the oven to 425 degrees F.
- On a large rimmed baking sheet, toss the brussels sprouts with olive oil.
- Season the sprouts with salt and pepper.
- Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes.
- Transfer the brussels sprouts to a large bowl and keep the baking sheet close.
- Preheat the broiler.
- In a small skillet over medium heat, heat the sesame oil.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the cornstarch.
- Add in the soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili sauce.
- Season the mixture with salt, pepper, and red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer the mixture until thickened, about 3 minutes.
- Pour the sauce over the brussels sprouts, tossing to combine.
- Return the brussels sprouts to the baking sheet and broil until the brussels sprouts are glazed and sticky, for about 2-3 minutes. Keep a close eye on them, as they could burn quickly.
- Garnish the sprouts with peanuts, sesame seeds, and green onions before serving.
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