kung pao brussels sprouts in a white bowl with chopsticks next to a gray napkin

Kung Pao Brussels Sprouts

Asian roasted Brussels sprouts are topped with crunchy peanuts and a sweet and spicy chile sauce. A bold-flavored and easy weeknight meal!

I love Brussels sprouts. I love their bitter earthiness and versatility. You can pair them with sweet, sour, spicy, umami – whichever flavor profile you prefer! They won’t let you down. And Brussels sprouts get a fancy dressing-up in this Asian flavor-forward recipe!

Ginger, garlic, soy sauce, and hot chili paste all mingle together to create a thick and robust sauce for roasted Brussels sprouts. The result is crispy, caramelized sprouts that are coated with a spicy, sweet, and savory sauce that you might want to slurp with a spoon – it’s that delicious. And the best part is that this recipe can be made in just 30 minutes!

kung pao brussels sprouts in a white bowl with spoon and a cup of peanuts next to bowl

Step-By-Step Instructions

  1. Preheat oven to 425 F degrees. Toss Brussels sprouts and oil on a rimmed baking sheet. Roast until softened and browned, 20-25 minutes. Set aside.
  2. Meanwhile, mix cornstarch and 1 Tablespoon water in a small bowl until smooth.
  3. Heat sesame oil in a medium saucepan over medium heat. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
  4. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add red pepper flakes, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry.
  5. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly. Toss Brussels sprouts with sauce and serve topped with peanuts.
brussel sprouts on a baking sheet
roasted brussels sprouts on a baking tray

Helpful Tips For Success

Make a large batch of the sauce and add it to roasted broccoli, cauliflower, or any roasted vegetable!

If there are peanut allergies in your household, simply skip the peanuts. They are not necessary for this sauce to be delicious. You could substitute any other nut in their place.

This recipe can be enjoyed as a main or side dish, depending on the serving size and how hungry you are.

If your Brussels sprouts are really large, I recommend quartering them.

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing leftovers, as the sauce will make the Brussels sprout soggy and it will be difficult to crisp them up again.

kung pao brussels sprouts garnished with peanuts and chopsticks in a white bowl with cup of peanuts in background

What Are The Needed Ingredients?

  • Brussels sprouts
  • Vegetable oil
  • Cornstarch
  • Sesame oil
  • Garlic
  • Ginger
  • Hot chili paste
  • Red pepper flakes
  • Soy sauce
  • Sugar
  • Unseasoned rice vinegar
  • Unsalted peanuts, roasted
kung pao brussels sprouts in a white bowl with chopsticks and cup of red pepper flakes in background

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Vegetarian Recipes!

kung pao brussels sprouts in a white bowl with chopsticks next to a gray napkin

Kung Pao Brussels Sprouts

Roasted Brussels sprouts are topped with crunchy peanuts and a sweet and spicy chile sauce, creating a robust dish! Make the sauce and add to any roasted veggie for an easy and delicious meal!
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Side Dish
Cuisine Chinese
Servings 8 servings

Ingredients
  

  • 2 pounds Brussels sprouts, halved
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon cornstarch
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 2 Tablespoons fresh ginger, minced
  • 2 Tablespoons hot chili paste
  • 2 teaspoons red pepper flakes
  • 1/2 cup soy sauce
  • 3 Tablespoons sugar
  • 2 teaspoons unseasoned rice vinegar
  • 1/3 cup unsalted peanuts, roasted

Instructions
 

  • Preheat oven to 425 F degrees. Toss Brussels sprouts and oil on a rimmed baking sheet. Roast until softened and browned, 20-25 minutes. Set aside.
  • Meanwhile, mix cornstarch and 1 Tablespoon water in a small bowl until smooth.
  • Heat sesame oil in a medium saucepan over medium heat. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
  • Add chili paste and cook, stirring, until darkened, about 2 minutes. Add red pepper flakes, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry.
  • Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly. Toss Brussels sprouts with sauce and serve topped with peanuts.

Notes

Recipe adapted from Bon Appetit.
Keyword brussels sprouts, garlic, ginger, kung pao, peanuts, soy sauce

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