Kung Pao Brussels Sprouts

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

4.89 from 9 votes

In this Kung Pao Brussels sprouts recipe, Brussels sprouts get roasted and topped with a sticky, sweet, tangy, and spicy chili sauce, and crunchy peanuts. These Chinese-style Brussels sprouts are robust, naturally dairy-free/vegan, and they make an easy weeknight side dish that's ready in just 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Chinese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 174kcal

Author: MaryAnne

Equipment

baking sheet
medium saucepan

Ingredients

2 pounds Brussels sprouts, halved or quartered, rinsed and patted dry
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
1 teaspoon red pepper flakes
⅓ cup low-sodium soy sauce
2 Tablespoons granulated sugar
2 teaspoons unseasoned rice vinegar
⅓ 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. (For air fryer instructions, see "Variations and Substitutions" section above)
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 ½ 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

Storage Instructions: Place in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing leftovers, as the sauce will make the Brussels sprouts soggy and it will be difficult to crisp them up again.
How to reheat: Place in a 350 degree F. (pre-heated) oven for around 15 minutes.
Don't overcrowd Brussels sprouts. Make sure you spread them out on your baking sheet. Overcrowding will cause them to steam and prevent them from getting crispy.
Pat Brussels sprouts dry. After rinsing them, be sure to pat them dry to ensure maximum crispiness in the oven.
Recipe adapted from Bon Appetit.

Nutrition