Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts

6 servings
These Kung Pao Brussels sprouts are slightly spicy, tangy, and smoky with a vegetal, nearly nutty base of roasted Brussels sprouts.

Ingredients

  • brussels sprouts

    halved

    2 lb.
  • extra-virgin olive oil
    2 tbsp.
  • kosher salt
  • freshly ground black pepper
  • sesame oil
    1 tbsp.
  • garlic

    minced

    2 cloves
  • cornstarch
    1 tbsp.
  • low-sodium soy sauce
    ½ c.
  • water
    ½ c.
  • apple cider vinegar
    2 tsp.
  • hoisin sauce
    1 tbsp.
  • packed brown sugar
    1 tbsp.
  • garlic chili sauce
    2 tsp.
  • crushed red pepper flakes
  • sesame seeds

    for garnish

  • green onions

    thinly sliced, for garnish

  • chopped roasted peanuts

    for garnish

Directions

  1. 1

    Preheat oven to 425°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.

  2. 2

    Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.

  3. 3

    In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.

  4. 4

    Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky.

  5. 5

    Garnish with peanuts, sesame seeds, and green onions before serving.

Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts

35 min6 servings162 cal

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About this Recipe

Craving a vibrant, flavorful side dish that’s anything but boring? These Kung Pao Brussels Sprouts transform a humble vegetable into an exciting culinary experience, delivering all the bold flavors of your favorite Asian-inspired dishes in a healthy package.

The magic of this recipe lies in how it balances textures and tastes. The Brussels sprouts, when prepared, develop a vegetal, nearly nutty base, creating the perfect canvas for a dynamic sauce. This sauce, a masterful blend of tangy apple cider vinegar, savory soy sauce and hoisin, a gentle sweetness from brown sugar, and a delightful kick from garlic chili sauce and red pepper flakes, coats every sprout in a glossy, irresistible glaze.

Expect a symphony of flavors and textures with every bite. The sprouts themselves will be tender yet retain a satisfying bite, contrasting beautifully with the rich, slightly spicy, tangy, and smoky Kung Pao sauce. The garnishes of chopped roasted peanuts add a crucial crunch, while sesame seeds and thinly sliced green onions bring freshness and visual appeal. It's a healthy course that feels indulgent, perfect for adding an exotic touch to any meal without a lot of fuss. With only 10 minutes of prep and a total of 35 minutes, you'll have a dish that tastes like it took hours.

Customization & Variations

Want to make it your own? Here are a few simple swaps:

  • Adjust the heat: Feel free to increase or decrease the amount of garlic chili sauce and crushed red pepper flakes to match your preferred spice level.
  • Vinegar swap: If you don't have apple cider vinegar on hand, white vinegar or rice vinegar can be used as a substitute.
  • Sweetener alternatives: While brown sugar adds a deep molasses note, granulated sugar or maple syrup could be used in a pinch.

This healthy course is fantastic as a standout side dish for weeknight dinners or as a flavorful addition to a larger Asian-themed feast. Garnish generously with sesame seeds, green onions, and chopped roasted peanuts for maximum visual appeal and textural contrast.

Frequently Asked Questions