Kung Pao Brussels Sprouts
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(112)
Ingredients
4 servings
- 2 pounds Brussels sprouts (smaller sprouts are better)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
- ⅓ cup roasted peanuts (either salted or unsalted)
- ⅓ cup chopped green onion (both green and white parts), about 3 green onions
- 2 tablespoons fresh cilantro leaves, chopped (optional)
- Red pepper flakes (optional)
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Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Step 2
Transfer the sprouts to a large, rimmed baking sheet (covered in parchment paper for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Step 3
Meanwhile, prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 4 to 5 minutes.
Step 4
Let the roasted sprouts cool for a few minutes, then transfer them to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat.
Step 5
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Chef's notes
Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
Make it gluten free:
Use gluten-free tamari, which is often gluten-free. Check the label!
Make it vegan:
Swap maple syrup for honey.
Make it peanut-free:
Omit the peanuts. Sesame seeds can be a great alternative.
Change it up:
Broccoli can be a substitute for Brussels sprouts.
