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!
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.