How To Make Kung Pao Brussels Sprouts
This vegetarian rendition of the kung pao chicken uses Brussels sprouts for an additional earthy and umami flavor. It’s a little spicy but highly savory.
Preheat oven to 400 degrees F.
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet then toss them with olive oil, until coated with a light, even layer of oil.
Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, 1/2 teaspoon sriracha, and garlic. Whisk until combined, then taste and adjust.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes.
Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat.
Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top.
- Calories: 289.07kcal
- Fat: 15.71g
- Saturated Fat: 2.16g
- Monounsaturated Fat: 8.85g
- Polyunsaturated Fat: 3.90g
- Carbohydrates: 32.54g
- Fiber: 10.01g
- Sugar: 14.55g
- Protein: 12.04g
- Sodium: 564.08mg
- Calcium: 118.22mg
- Potassium: 1024.31mg
- Iron: 4.19mg
- Vitamin A: 92.03µg
- Vitamin C: 195.00mg
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