Kung Pao Brussel Sprouts

My attempt at recreating one of my favorite restaurant appetizers. These sprouts deliver crunch, spice, and zing!

  • PREP
    15 minutes
  • COOK
    30 minutes
  • TOTAL
    45 minutes

Ingredients

  • 2 pounds Brussel sprouts, halved

  • 5 tablespoons vegetable oil, divided

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons garlic cloves, finely chopped

  • 2 tablespoons finely chopped peeled ginger

  • 2 tablespoons hot chili paste (sambal oelek or sriracha)

  • 6 whole dried chiles de árbol, lightly crushed

  • 1/2 cups soy sauce

  • 3 tablespoons sugar

  • 2 teaspoons unseasoned rice vinegar

  • 1/3 cups unsalted, roasted peanuts

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Instructions

  1. Preheat oven to 425°. Toss brussel sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
  2. Roast peanuts in a medium saucepan until they start to brown. Then set aside.
  3. Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
  4. Toss brussels sprouts with sauce and serve topped with peanuts.

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