Kung Pao Brussels Sprouts

It’s here! The recipe that turns Brussels sprouts into irresistible flavour bombs, whether you’re a Brussels sprout lover or hater. Kung Pao Brussels sprouts! They’re crispy, salty, spicy and a little bit sweet, and full of flavour from garlic and ginger.

Even my husband, who is an avid Brussels sprout hater, wanted to gobble these up. The added bonus is that they’re super easy to make- and use ingredients that I personally always have on hand, and you might too!

This recipe is inspired by Bon Appetit- see recipe here. I modified the ingredients to reduce the sodium and sugar content (always dietitian-ing) so these can be enjoyed on a more regular basis!

 

Ingredients:
2 lbs Brussels sprouts, trimmed and halved if large
Olive oil, for drizzling

For the sauce:
2 tsp sesame oil
3 cloves of garlic, grated or minced
1-inch piece of fresh ginger, grated or minced
2 tsp low-sodium tamari or soy sauce
1.5 tbsp hoisin
1 tbsp rice vinegar (unseasoned – i.e. no added sugar or salt)
2 tsp sambal oelek (more or less, depending on spice preference)

Additional ingredients:
1/4 cup peanuts, chopped (toasted if desired)
3 green onions, thinly sliced
Red chili flakes, for sprinkling (optional)

Directions:
1) Preheat oven to 425F. Place trimmed Brussels sprouts on baking sheet and drizzle with olive oil. Toss to coat, then roast for 25-35 minutes, or until softened (not mush) and caramelized/ crispy at edges.

2) While Brussels sprouts are roasting, prepare the sauce. In a small saucepan, heat sesame oil over medium heat. Add minced garlic and ginger and cook, stirring occasionally until softened, about 3-5 minutes. Add remaining sauce ingredients and stir to combine. Continue cooking for about 5 minutes, until the sauce has reduced slightly (it will become a bit thicker).

3) Add cooked Brussels sprouts to a bowl and pour sauce overtop. Toss until Brussels sprouts are well coated. Add chopped peanuts and green onions and toss again. I like to reserve a few chopped peanuts and green onions for garnish at the end.  Sprinkle with red chili flakes if desired.

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