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. And this recipe can be made in just 30 minutes!
Step 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.
Step 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.
Step 4. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add red pepper flakes, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry.
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.