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Ingredients
2poundsbrussels sproutshalved
2tablesponsolive oil
salt and pepper
Kung Pao Sauce
1tablespoonolive oil
3clovesgarlicminced
1 1/2tablespoonsfresh gingergrated
1tablespoon cornstarch
1/4cuprice vinegar
1/4cupsoy saucelow sodium
1tablespoonsesame oil
1 1/2teaspoonssriracha to taste
8dried chilies de arbol
3tablespoonssugar
1/4cup water
Garnish
1/2cupsalted roasted peanutschopped
2green onionssliced
1/4cupcilantrochopped
Instructions
Preheat oven to 425°F. Wash brussels sprouts and trim stems. Slice in half lengthwise.
In a medium mixing bowl, toss brussels sprout halves and any leaves that fell off with olive oil, salt and pepper. Pour onto a baking sheet in a single layer, and roast for 20-25 minutes or until brussels sprouts are caramelized and leaves are crispy.
Meanwhile, make the sauce: heat olive oil over medium heat in a small saucepan. Add garlic and ginger, cook for 1 minute or until fragrant. Add cornstarch and stir to coat garlic and ginger.
Add in rice vinegar, soy sauce, sesame oil, and dried chiles. Bring to a boil, and turn heat to low to simmer until thickened. Add more sriracha and sugar to taste. Add more or less water as needed until desired consistency is reached.
To serve: toss brussels sprouts with kung pao sauce and place on a serving platter. Top with chopped peanuts, green onions, and cilantro.