The Best Kung Pao Brussels Sprouts
These crispy roasted Kung Pao Brussels Sprouts are tossed in a sweet, savory, and spicy homemade sauce, then topped with crunchy peanuts and green onions. An easy side dish packed with bold takeout-inspired flavor.
- Prep Time: 10 minutes
- Cook Time: 30 MINUTES
- Total Time: 40 minutes
- Yield: 5-6 SERVINGS 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: ASIAN INSPIRED
Ingredients
Scale
For the Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper
For the Kung Pao Sauce
- 1/3 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha or chili garlic sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
For Topping
- 1/2 cup roasted peanuts
- 3 green onions, sliced
- Red pepper flakes, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Toss Brussels sprouts with olive oil, salt, and pepper on a large baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until crispy and caramelized.
- While the Brussels sprouts roast, whisk together soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and sriracha in a saucepan.
- Stir together cornstarch and water in a small bowl, then whisk into the sauce.
- Simmer the sauce over medium heat until slightly thickened.
- Toss the roasted Brussels sprouts with the warm sauce until coated.
- Transfer to a serving bowl and top with peanuts, green onions, and red pepper flakes if desired.
Notes
- Roast Brussels sprouts cut-side down for extra crispiness.
- Add more sriracha for additional heat.
- Best served immediately while crispy.
- Great alongside rice, chicken, steak, or noodle dishes.
Find it online: https://www.firsthomelovelife.com/kung-pao-brussels-sprouts/