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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.
How to pick good sprouts
Picking good Brussels sprouts involves a few key tips. You'll often see precut Brussels sprouts at the store, but I prefer the whole ones. It's a little extra work, but they're always fresher.
- Look for Bright Green Color: Choose Brussels sprouts that are a vibrant green. Dull or yellowing sprouts might be past their prime.
- Check for Firmness: They should feel firm and compact when you squeeze them lightly. Avoid any that are soft or have dark spots.
- Size Matters: Opt for smaller to medium-sized sprouts. They tend to be more tender and flavorful. Larger ones can be tougher and more bitter.
- Leaves Condition: The outer leaves should be tightly packed and not wilted or loose. A few outer leaves may be damaged, but they should be easily removable.
- Smell: Fresh Brussels sprouts should have a mild, slightly sweet smell. If they smell overly pungent or sulfurous, they might be overripe.
- Check for Moisture: They should look dry and not slimy or damp.
When you get them home, store Brussels sprouts in the fridge in a perforated bag or container to keep them fresh for longer.
Nutritional value of Brussels sprouts
I use to think these little sprouts were void of any dense nutritional value. Like the iceberg lettuce of the roasted vegetables.
But Brussels sprouts are a nutritional powerhouse with a myriad of health benefits—packed with essential vitamins, minerals, and dietary fiber. These mini-cabbages are rich in vitamin C, which boosts the immune system and promotes skin health, while their high vitamin K content contributes to bone strength.
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.
The recipe below makes 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.
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Spicy Kung Pao Brussels Sprouts
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: oven
- Cuisine: Vegan
- Diet: Vegan
Description
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
- Prep your sprouts. 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.
- Bake your sprouts. 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.
- Make the sauce. 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.
- Bring it all together. 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. Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.
Equipment
Buy Now → Notes
If you're not a big fan of spice, cut back on the chili garlic sauce.
Nutrition
- Serving Size:
- Calories: 121
- Sugar: 6.4 g
- Sodium: 347.4 mg
- Fat: 6.7 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 13.2 g
- Fiber: 3.4 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Allen Dowdy
This recipe is fire. I sub hot honey for the maple syrup.
mayte
delicious!!!!!
Jason King
Best brussel sprouts recipe I have ever made, just heavenly - I used chilli oil instead of the chilli and garlic oil, and OMG, it had a kick lol. I also used 1.5 of the maple syrup. I can't rave enough about this!!
Katie Koteen
Really glad you LOVED them! 🙂
Alex
It's ok. Way too salty for my taste. I'll try again with half the soy sauce.
Jean Ferris
Delish! Didn’t have Brussels sprouts (they had died in the bottom of the fridge) but used cauliflower, broccoli, red pepper and onion. Threw in some garbanzo beans and pumpkin seeds and served over basmati rice. YUM YUM!
Coby
These Brussels sprouts are incredible! I’ve made them three times in less than a month, and just bought more sprouts to make them for a fourth time. Such a delicious recipe!
Ashley
These are INSANELY good! Made these for a podcast I co-host called "Food Is Your Friend" - this one definitely makes the BFF list!
Debbie
I added red bell pepper and chickpeas to make it a hardier meal. My husband recently agreed to stop eating meat at my request and I need to fill him up with goodness! 🙂
Carolyn
Made this tonight and thoroughly enjoyed it. Made as directed, except for omission of green onions( didn’t have) and fresh ginger(used dried... ) . I served over baked tofu and it was delicious!
Kanika
Thanks for sharing this amazing recipe. It’s our family’s new favourite and very easy to prepare.
Joette
I have made this recipe a few times & always a big hit. Love it!!
Nikki
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!
Allison
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.
Katie Koteen
Yes absolutely! Coconut aminos would work great.
Gina
Very good. I added tofu and bell pepper.
Jenn
Sooooo good, easy to make and definitely is a favorite in my house
Maria
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
Katie Koteen
Bell pepper is such a great addition! Glad you liked it.
Sue
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!
Kate Kasbee
Thrilled you liked the Brussels sprouts! They're one of my favorite recipes.
Heidi
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.
Georgia
This one was a hit with my family! Thanks!
Well Vegan
They're so good!!! Definitely on high rotation with my family too 🙂
Karly
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.
Kate Kasbee
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!
Bethany @ athletic avocado
These brussels look INSANELY delish! I've been all about the restaurant-style crispy brussels lately, and I cannot get enough!
Kate Kasbee
Me too! These totally hit the spot. I hope you enjoy them!
Georgia
Making this tomorrow. I may add tempeh.
Well Vegan
Ohhhh, such a good idea. Maybe over some rice?? Let us know how it goes!!
John
Always looking for a new brussels sprouts recipe. Sounds great!
Kate Kasbee
Thanks, John! Let us know what you think.
Cara
This looks amazing! Do you think you could use frozen Brussels sprouts?
Kate Kasbee
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.