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Kung Pao Brussels Sprouts

Delicious brussel sprouts with a sticky, sweet sauce.
Prep Time15 mins
Cook Time30 mins
Servings: 6

Ingredients

  • 2 lbs brussel sprouts
  • 3 T. vegetable oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Kung Pao Sauce

  • 1 T. vegetable oil
  • 4 cloves garlic finely grated
  • 4 whole scallions white and light green parts chopped, save green parts
  • 1 T. ginger finely minced
  • 1 tsp. crushed red pepper flakes more or less, if you like it spicy
  • 2 T. soy sauce
  • 2 T. chicken stock (or other stock of your choice)
  • 3 T. maple syrup
  • 2 T. rice vinegar

Instructions

Brussel Sprouts

  • Heat oven to 400°F with racks in upper and lower thirds.
  • Place brussel sprouts, vegetable oil, salt, and pepper in a bowl and toss together. 
  • Place the sprouts on a rimmed baking sheet. You know those outer leaves that come loose when you cut the sprouts? Scoop 'em up and make sure they make it onto the sheet tray. In fact, the more, the better—they get extra charred and crunchy.  Make sure to spread the veggies out so they aren't touching too much.
  • Roast the sprouts for about 30 minutes or to your desired doneness.

Kung Pao Brussel Sprout Sauce

  • Heat vegetable oil in a small saucepan over medium heat.
  • Add garlic, the white and light green parts of  chopped scallions (save green parts for serving), ginger and crushed red pepper flakes. Cook, stirring, until fragrant, about 30 seconds.
  • Add soy sauce, maple syrup, and rice vinegar. Increase heat to high, bring to a boil, then reduce heat and simmer until thickened, 2 to 3 minutes.
  • Toss with cooked brussel sprouts and enjoy!