brussel sprouts asian in a white bowl

Kung Pao Brussels Sprouts

Asian roasted Brussels sprouts are topped with crunchy peanuts and a sweet and spicy chile sauce that is incredibly tasty. A delicious 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. One of my 2015 goals was to make more Asian dishes, because, well, why not, really. I recently came across this recipe for Kung Pao Brussels sprouts in Bon Appétit, and knew I had to make it immediately.

I’m pretty sure I’ve mentioned before how I used to despise Brussels sprouts when I was a kid. My mom would simply boil them, as though they were supposed to be edible served that way. Although, to cut her some slack, I think most Americans were boiling Brussels sprouts in the 1980’s. Since then, I have come to love Brussels sprouts. In fact, they are one of my all-time favorite veggies.

brussel sprouts asian on a baking sheet

Step-By-Step Instructions

  • Preheat oven to 425 F degrees. Toss Brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
  • Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.
  • Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
  • Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. 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 chiles, 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.

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.

This recipe is for all of the Brussels sprouts lovers out there, as well as the Asian food lovers. The sauce is very similar to spicy Thai peanut sauce, but there is no peanut butter in the sauce. Instead, the roasted peanuts are added separately and add a lovely crunch that I really savored. 

brussel sprouts asian with peanuts in a white bowl on a green placemat

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 Recipe Ideas!

brussel sprouts asian with peanuts in a white bowl

Kung Pao Brussels Sprouts

Roasted Brussels sprouts are topped with crunchy peanuts and a sweet and spicy chile sauce that is insanely tasty. 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 lb. Brussels sprouts halved
  • 5 Tbsp. vegetable oil divided
  • Sea salt
  • Black pepper
  • 1 Tbsp. cornstarch
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh ginger, minced
  • 2 Tbsp. hot chili paste
  • 6 dried chiles de árbol lightly crushed
  • 1/2 cup soy sauce
  • 3 Tbsp. sugar
  • 2 tsp. unseasoned rice vinegar
  • 1/3 cup unsalted peanuts, roasted

Instructions
 

  • Preheat oven to 425 F degrees.  Toss Brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
  • Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes.  Set aside.
  • Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
  • Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high.  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 chiles, 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.
Keyword brussels sprouts, garlic, ginger, peanuts, soy sauce

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