Description
Kung Pao Brussels Sprouts are crispy roasted sprouts tossed in a bold, savory-sweet and slightly spicy sauce with garlic, ginger, and crunchy peanuts for a flavorful vegetarian twist on the classic Chinese-inspired dish.
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup roasted peanuts
- 2 green onions, sliced
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts with 1 tablespoon vegetable oil and spread evenly on the baking sheet.
- Roast for 20–25 minutes until crispy and browned on the edges.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, cornstarch, and water.
- Heat remaining oil in a large skillet over medium heat.
- Add garlic and ginger and sauté for 30 seconds until fragrant.
- Pour in the sauce mixture and cook until thickened, about 2–3 minutes.
- Add roasted Brussels sprouts to the skillet and toss to coat evenly.
- Stir in roasted peanuts and red pepper flakes.
- Garnish with sliced green onions and serve immediately.
Notes
- For extra crispiness, broil the Brussels sprouts for the last 2–3 minutes.
- Adjust red pepper flakes to control spice level.
- Substitute tamari for a gluten-free option.
- Serve over rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Chinese