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Kung Pao Brussels Sprouts

Name: Kung Pao Brussels Sprouts
Cook time: 40 min
Total time: 40 min
Ingredients: 2 pounds Brussels sprouts (halved); 2 tablespoons extra-virgin olive oil; pinch Kosher salt; pinch Freshly ground black pepper; 1 tablespoon sesame oil; 2 garlic (minced); 1 tablespoon cornstarch; 1/2 cup low-sodium soy sauce; 1/2 cup water; 2 teaspoons apple cider vinegar; 1 tablespoon hoisin sauce; 1 tablespoon packed brown sugar; 2 teaspoons garlic chili sauce; pinch crushed red pepper flakes; Sesame seeds (for garnish); Green onions (thinly sliced, for garnish); Chopped roasted peanuts (for garnish)

Cook

00:40

Method

Baking

Ingredients

halved

minced

for garnish

thinly sliced, for garnish

for garnish

Ingredients

halved

minced

for garnish

thinly sliced, for garnish

for garnish

Steps

1

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

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

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

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