Side Dish
Brussels Sprouts with Kung Pao Flavors
If you're looking to add a bold twist to your veggies, this recipe brings together crispy Brussels sprouts with the spicy, tangy flavors of Kung Pao sauce. It's a delicious way to enjoy a healthy dish with a kick!
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35 min
Total Time
♜
4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Roast Brussels Sprouts
Start by heating your oven to 425°F (220°C) and lining a large baking sheet with foil for easy cleanup. Toss the Brussels sprouts with some olive oil in a bowl until they’re nicely coated, then spread them out on the baking sheet in a single layer. Pop them in the oven and roast until they’re tender, about 20 minutes.
2
Prepare the sauce
While the sprouts are roasting, mix together soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl until smooth. Pour this sauce into a saucepan and cook it over low heat, stirring occasionally, until it thickens.
3
Toss Brussels Sprouts
Once the Brussels sprouts are tender, add them to the sauce and give everything a good toss so the sprouts are well coated. Spread the sauced sprouts back onto the baking sheet.
4
Broil Brussels Sprouts
Move an oven rack close to the broiler and turn it on high. Broil the Brussels sprouts for about 5 minutes, keeping an eye on them, until they’re nicely browned and a little crispy. Finish by sprinkling chopped peanuts and sliced green onions on top before serving.
Why You’ll Love This Recipe
This dish combines the natural bitterness of Brussels sprouts with the bold, spicy, and slightly sweet flavors of Kung Pao sauce. It offers a unique twist on a classic vegetable, making it both exciting and satisfying. Plus, it’s a great way to enjoy a healthy side with a punch of flavor.
Serving Suggestions
This dish pairs well with steamed rice or noodles to balance the spicy sauce. It also works as a flavorful side alongside grilled chicken, tofu, or shrimp. Garnish with fresh green onions or cilantro for added freshness.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the sprouts crisp. Avoid microwaving for too long to prevent sogginess.
