Might yesterday decrease in history as the day that I invested twenty-five dollars on Brussels sprouts. I didn’t suggest to do it! I understood I required a lot of sprouts in case I came across another dish failure. The sprouts were crammed in huge bags, so I got 2 and advanced to the green onions. That’s how they get you– with those huge, pre-packed bags.

Then, I was a horrible consumer and check out e-mail throughout check-out and didn’t even discover up until I glanced at the invoice in your home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even great sprouts. I have actually been robbed.


My only alleviation is that my sprouts ended up fantastic on my next shot, so I have additional sprouts for later on. This Kung Pao Brussels grows meal is my take on a popular Chinese stir-fry dish, Kung Pao chicken. I roasted my Brussels sprouts and tossed them in an entirely tempting, hot soy-honey glaze with green onions and peanuts. It’s an excellent vegetarian appetiser or side meal, and I would not evaluate if you wished to consume it for supper by itself.

brussels sprouts

This dish has in fact been 10 months in the making. I ended up being totally fascinated with the principle when I discovered it in the pages of Bon Appetit’s February problem, however when I prepared their variation in our Austin kitchen area, I was dissatisfied. It was insane salty and simply normally not incredible (sorry, Bon Appetit!). I provided it a couple more shots and ultimately quit.

Quick forward to December and I’m yearning more roasted Brussels sprouts. I kept in mind the Kung Pao sprouts and questioned if I could not develop a comparable, less salted and method more delicious variation, based upon my roasted Brussels sprouts with crispy baked tofu meal. It is among my preferred dishes, so I experimented with it and here we are.

My variation is, undoubtedly, quite far from conventional Kung Pao chicken. I roasted the sprouts rather of stir frying them (a lot of sprouts for one pan) and left out the Sichuan peppercorns (where do you discover those?). It is incredible, though!

roasted brussels sprouts and sauce

roasted brussels, green onions and peanuts

kung pao brussels sprouts recipe

Kung Pao Brussels Sprouts

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 30 minutes
  • Overall Time: 45 minutes
  • Yield: 4 portions 1 x
  • Classification: Side

5 from 92 evaluations

Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a scrumptious vegetarian appetiser or side meal motivated by a popular Chinese meal. Dish yields 4 side portions.


Roasted Brussels sprouts

  • 2 pounds Brussels sprouts
  • 2 tablespoons olive oil

Kung Pao sauce

  • 2 tablespoons reduced-sodium tamari * or soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 to 2 teaspoons sriracha, to taste
  • 2 cloves garlic, pushed or minced


  • 1/3 cup roasted peanuts (either salted or saltless)
  • 1/3 cup sliced green onion (both green and white parts), about 3 green onions
  • 2 tablespoons fresh cilantro leaves, sliced (optional)
  • Red pepper flakes (optional)


  1. To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Cut the nubby ends and any blemished leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
  2. Transfer the sprouts to a big, rimmed baking sheet (I covered mine in parchment paper initially for simple clean-up), then toss them with about 2 tablespoons olive oil, up until they are covered with a light, even layer of oil. Set up the sprouts in an even layer, flat sides down, and roast for 25 to thirty minutes, tossing midway, up until they hurt and deeply caramelized on the edges.
  3. On the other hand, to prepare the sauce: In your tiniest pan, include the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, 1/2 teaspoon sriracha and garlic. Blend up until integrated, then taste and include more sriracha if you ‘d like (mine was ideal with 1 1/2 teaspoons sriracha, however I like hot food).
  4. Bring the mix to a boil over medium-high heat, stirring periodically. Decrease heat to medium and cook, stirring frequently, up until the sauce has actually thickened, about 5 minutes. It’s done when, if you take it off heat enough time for it to stop bubbling and thoroughly tilt the pan backward and forward, the sauce will move down the pan instead of slosh.
  5. Transfer the roasted sprouts to a medium serving bowl. Put the sauce over the sprouts and toss to coat. Include the peanuts, green onion and optional cilantro and toss once again. Serve instantly, with red pepper flakes sprayed on the top if you ‘d like a little additional heat (and color).


Dish motivated by Bon Appetit and adjusted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
* Make it gluten complimentary: This meal is gluten complimentary as long as you utilize gluten-free tamari, which is a range of soy sauce that is typically (however not constantly, inspect the label) gluten complimentary. I constantly utilize tamari rather of soy sauce due to the fact that I choose the taste of it! Search for tamari beside the soy sauce in the Asian aisle of the supermarket.
Make it vegan: Just swap maple syrup for the honey rather when making the sesame glaze.
Make it peanut-free: Simply leave out the peanuts. You may like a spray of sesame seeds rather.
Modification it up: Broccoli would be a great replacement for the sprouts, and most likely more affordable, too!

▸ Nutrition Info

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