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.
Serves:
Ingredients
For Roasted Brussels Sprouts:
- 2lbsbrussels sprouts
- 2tbspolive oil
For Kung Pao Sauce:
- 2tbspreduced-sodium tamari,or soy sauce
- 2tbsphoney,or maple syrup
- 1tbsprice vinegar
- 2tsptoasted sesame oil
- 2tspsriracha,taste
- 2clovesgarlic,pressed or minced
For Garnishes:
- ⅓cuproasted peanuts,either salted or unsalted
- ⅓cupchopped green onion,both green and white parts, about 3 green onions
- 2tbspfresh cilantro leaves,chopped, optional
- red pepper flakes,optional
Instructions
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Preheat oven to 400 degrees F.
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Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
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Transfer the sprouts to a large, rimmed baking sheet then toss them with olive oil, until coated with a light, even layer of oil.
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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.
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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.
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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.
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Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat.
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Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top.
Nutrition
- 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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