Kung Pao Brussels Sprouts Story

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. And ready in just 30 minutes!

– Brussels sprouts – Vegetable oil – Cornstarch – Sesame oil – Garlic & ginger – Hot chili paste – Red pepper flakes – Soy sauce – Sugar – Unseasoned rice vinegar – Unsalted peanuts, roasted

Ingredients Needed

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-By-Step Instructions

Step 2. Meanwhile, mix cornstarch and 1 Tablespoon water in a small bowl until smooth.

Step-By-Step Instructions

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-By-Step Instructions

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.

Step-By-Step Instructions

Step 5. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool  slightly. Toss Brussels sprouts with sauce and serve topped with  peanuts.

Step-By-Step Instructions

* 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.

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