Kung Pao Brussels Sprouts
Looking for a crunchy and tangy Chinese-inspired green dish? These Kung Pao Brussels Sprouts are right up your street. Brussels sprouts tossed with olive oil, salt and pepper, baked until tender and slightly crispy, tossed with a flavorful sauce of soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, cornstarch and garlic chili paste, and finally broiled until glazed and sticky. My family just fall in love with them!
Kung Pao Brussels SproutsCourse: SidesCuisine: American, ChineseDifficulty: Easy
If you are finding something delicious and flavorful to make with brussels sprouts, just give these Kung Pao brussels sprouts a try.
2 lb. Brussels sprouts, halved
1 tbsp. sesame oil
2 cloves garlic, minced
1 tbsp. cornstarch
1/2 c. low-sodium soy sauce
1/2 c. water
2 tsp. apple cider vinegar
1 tbsp. hoisin sauce
1 tbsp. packed brown sugar
2 tsp. garlic chili sauce
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
Pinch crushed red pepper flakes
Sesame seeds, for garnish
Green onions, thinly sliced, for garnish
Chopped roasted peanuts, for garnish
- Preheat oven to 425°F.
- Place brussels in a large rimmed baking sheet, toss with olive oil and season with salt and pepper.
- Bake until brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer to a large bowl (but keep the baking sheet close by). Preheat broiler.
- Heat sesame oil in a small skillet over medium heat. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch.
- Stir in 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.
- Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until glazed and sticky.
- Garnish with peanuts, sesame seeds, and green onions. Serve.