Kung Pao Brussels Sprouts

2 lbs Brussels sprouts, halved

2 tbsp extra-virgin olive oil

Kosher salt

freshly ground black pepper

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp cornstarch

½ cup soy sauce

½ cup water

2 tsp apple cider vinegar

1 tbsp hoisin sauce

1 tbsp packed brown sugar

2 tsp garlic chili sauce

Pinch crushed red pepper flakes

Sesame seeds, for garnish

Green onions, thinly sliced, for garnish

Chopped roasted peanuts, for garnish

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

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.

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.

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

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

Print Options:

Kung Pao Brussels Sprouts