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5 from 1 vote

Kung Pao Brussels Sprouts

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6 servings
Author: Bailey
These crispy, spicy kung pao brussels sprouts are a delicious side dish full of umami flavor!
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  • 2 pounds brussels sprouts halved
  • 2 tablespons olive oil
  • salt and pepper

Kung Pao Sauce

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 1/2 tablespoons fresh ginger grated
  • 1 tablespoon cornstarch
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons sriracha to taste
  • 8 dried chilies de arbol
  • 3 tablespoons sugar
  • 1/4 cup water


  • 1/2 cup salted roasted peanuts chopped
  • 2 green onions sliced
  • 1/4 cup cilantro chopped


  • 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.
Calories: 207kcal | Carbohydrates: 25g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 757mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1357IU | Vitamin C: 131mg | Calcium: 85mg | Iron: 3mg