I have always been someone who puts hot sauce on everything, and vegetables are no exception. So when I saw Kung Pao Brussels Sprouts on the menu at Beatrix in Chicago’s River North neighborhood, I knew they would be right up my alley. As predicted, those spicy sprouts were the highlight of my meal. Obviously, I had to recreate them in my home kitchen, and I’m thrilled to say they were a success.
If you wrinkle your nose at the mention of Brussels sprouts, you’re definitely not alone. They have a pretty bad reputation, being the stinky mini cabbages that they are. But if you haven’t tried them since your mom forced you to choke them down at the dinner table, this recipe is a fantastic re-introduction. Likewise, if you’ve never had Brussels sprouts, roasting and tossing them with spicy kung pao sauce and crunchy peanuts is a great way to see if you like them.
The recipe below yields about three to four small servings as a side, or two servings if you’re eating the sprouts as an entrée over rice or quinoa. For extra protein, I recommend frying some tofu and tossing it in the sauce with the Brussels sprouts just before serving. By the way, the sauce is inspired by one of my all-time favorite meals by Minimalist Baker. Her General Tso’s Tofu Stir Fry is simply incredible. I turned up the heat in my iteration; so if you’re sensitive to spicy foods, cut the chili garlic sauce in half.
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These tender roasted Kung Pao Brussels Sprouts are tossed with spicy chili sauce and crunchy peanuts. They work great as a side or served over rice.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 Tbsp. olive oil
- 2 Tbsp. chili garlic sauce (I used the Huy Fong brand)
- 1 ½ Tbsp. maple syrup
- 3 Tbsp. soy sauce
- 2 tsp. cornstarch
- ½ Tbsp. + 2 tsp. sesame oil, divided
- ½ Tbsp. fresh ginger, grated
- 2 tsp. rice vinegar
- 1 Tbsp. water
- 1 bundle green onions, sliced on the bias
- ¼ cup roasted peanuts
- Cooked rice for serving (optional)
Instructions
- Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. Roast for 20 – 25 minutes, flipping the sprouts halfway through to ensure even browning. When done, the Brussels sprouts should be tender and caramelized on the edges.
- Meanwhile, make your sauce. Combine the chili garlic sauce, maple syrup, soy sauce, cornstarch, 2 teaspoons of sesame oil, ginger, rice vinegar and water in a mixing bowl. Whisk to thoroughly combine. Set sauce aside.
- Add ½ tablespoon of sesame oil to a large, deep skillet and heat over medium-high. Once hot, add the green onion and sauté until bright green and slightly wilted, about 2 minutes. Remove the Brussels sprouts from the oven and add them to the skillet. Toss with the green onion and sauté for a minute more. Then pour in the sauce. Continue to cook for 2 – 3 minutes, until the sauce has thickened and the sprouts are coated. Remove from heat and stir in the peanuts.
- Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.
This looks amazing! Do you think you could use frozen Brussels sprouts?
Always looking for a new brussels sprouts recipe. Sounds great!
Hey Cara! Absolutely. You’ll just want to let the frozen Brussels sprouts thaw before putting them in the oven. I like to pre-heat the oven with the baking sheet inside to warm it up. When you put the frozen sprouts on the hot sheet, they thaw really quickly.
Thanks, John! Let us know what you think.
Making this tomorrow. I may add tempeh.
Ohhhh, such a good idea. Maybe over some rice?? Let us know how it goes!!
These brussels look INSANELY delish! I’ve been all about the restaurant-style crispy brussels lately, and I cannot get enough!
Me too! These totally hit the spot. I hope you enjoy them!
I am seriously loving the Brussels sprouts craze going on at the moment. There are so many ways to make these little green guys taste SO good, and they’re packed with so many good things for you! This recipe looks so flavorful and so amazing. Definitely pinning right this second.
I totally agree. Brussels sprouts have been largely misunderstood, and I’m thrilled to see them getting the flavor makeovers they need to go mainstream! I hope you love the recipe!
This one was a hit with my family! Thanks!
They’re so good!!! Definitely on high rotation with my family too 🙂
Love this recipe and I haven’t even made it with brussel sprouts yet! So far, I’ve swapped in cauliflower, broccoli, tofu, and even beef (sorry, vegans). It’s turned out great every time. This sauce is seriously good and should be used on all the things. Now, I just need to remember it when I have brussels in the fridge.
★★★★★
Wow! I made these first before the coconut tofu and I hope there will be some Brussels left for dinner. Thank for an amazing recipe!
★★★★★
Thrilled you liked the Brussels sprouts! They’re one of my favorite recipes.
This was delicious! I made it as a main course with brown basmati rice. My husband could stop eating it. I just added a bell pepper for color. Thank you. Maria
★★★★★
Bell pepper is such a great addition! Glad you liked it.
Sooooo good, easy to make and definitely is a favorite in my house
★★★★★
Very good. I added tofu and bell pepper.
These are so good! I’m thinking about taking these to a party tomorrow night but the host is gluten free. Would coconut aminos be a good substitute for the soy sauce in this recipe? I’ve never used it before.
★★★★★
Yes absolutely! Coconut aminos would work great.
Yum! I made these as-is with the exception of subbing 1 Tbsp. Sriracha instead of 2 Tbsp. chili garlic sauce (because I don’t have any). I think I’ll add in some tempeh and red pepper with the green onion next time for added color and protein. Loved the sauce… and, of course, roasted Brussels sprouts are *always* good. Thank you!
★★★★★