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Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts Recipe

5 from 6 reviews

From Delish, these Kung Pao Brussels Sprouts will change the way you roast your sprouts! Sweet, tangy, spicy, garlicky! These sprouts are truly addictive! Tender, crispy-edged, and saucy! So so good!

Just 10-15 minutes prep and 25 mins in the oven is all you need!

 

Ingredients

Scale

Garnishes:

Instructions

Roast the Brussels Sprouts:

  1. Preheat oven to 425F (Conventional), or 400F for Convection/Fan.
  2. In a bowl, drizzle the sprouts with the olive oil, then scatter them over a large, rimmed sheet pan. Salt and pepper the oil-coated sprouts. Then place in oven for 20 minutes until they are tender and begin to crisp. 
  3. While sprouts roast, make the sauce. When the sprouts finish, preheat the oven to the “Broil” setting.

Make the Sauce:

  1. In a small (2-qt.) saucepan over medium heat, warm the sesame oil. Add the minced garlic and saute until fragrant, 30-60 seconds.
  2. Add the cornstarch and stir. Then add the soy sauce, water, vinegar, hoisin, brown sugar, and chili sauce. Season with 1 tsp salt, 1/2 tsp pepper, and a pinch of red pepper flake. Bring to boil, then lower heat to simmer. 
  3. Simmer 3-5 minutes, until the sauce thickens.

Finish the Sprouts

  1. Pour the roasted sprouts in a large bowl. Coat with the warm sauce and pour back onto the baking sheet. 
  2. Put under the broiler for 2-4 minutes, or until sauce thickens. I took mine out when the sprouts began to “char” on the tops.
  3. Garnish with chopped peanuts, green onions and sesame seeds. Serve immediately.

 

 

 

Nutrition

Keywords: Brussels Sprouts, Kung Pao, Sheet Pan, Side Dish

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