Ah, Brussels sprouts. Those little green orbs that can evoke such strong feelings – love or hate?  For me, it was definitely the latter for most of my life. But then, I discovered the magic of Kung Pao sauce. That sweet, savory, spicy punch is a flavor game-changer, and it turns out it’s the perfect partner for Brussels sprouts.

The first time I tried this Kung Pao Brussels Sprouts recipe, I was honestly surprised. The Brussels sprouts got beautifully caramelized in the pan, and the Kung Pao sauce clung to them like a flavor dream. My husband, a confirmed Brussels sprout skeptic, devoured them with gusto.  “These aren’t your mama’s Brussels sprouts,” he declared with a satisfied grin.  Mission accomplished!

This Kung Pao Brussels Sprouts recipe is not only delicious but also incredibly easy to make. It’s a perfect weeknight side dish that can be ready in under 30 minutes.

So, let’s get down to business and transform those Brussels sprouts into Kung Pao powerhouses!

 

Ingredients for Kung Pao Brussels Sprouts

• 2 lbs Brussels sprouts, halved
• 2 tbsp extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• ½ cup low-sodium soy sauce
• ½ cup water
• 2 tsp apple cider vinegar
• 1 tbsp hoisin sauce
• 1 tbsp packed brown sugar
• 2 tsp garlic chili sauce (adjust to your spice preference)
• Pinch crushed red pepper flakes (optional)
• Sesame seeds, for garnish
• Green onions, thinly sliced, for garnish
• Chopped roasted peanuts for garnish

Instructions for Kung Pao Brussels Sprouts

• Prep the Sprouts:
  • • Preheat your oven to 400°F (200°C).
    • Halve your Brussels sprouts and toss them with olive oil, salt, and pepper.
    • Spread them out on a baking sheet in a single layer and roast for about 20 minutes or until they’re tender and starting to brown.
• Whip Up the Kung Pao Sauce: While the Brussels sprouts are roasting, whisk together the cornstarch and a splash of water to make a slurry.  In a separate bowl, combine the soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, garlic chili sauce, and red pepper flakes (if using).
• Sizzle and Simmer:
  • • Heat the sesame oil in a large skillet over medium heat.
    • Add the garlic and cook for about 30 seconds, until fragrant.
    • Pour in the Kung Pao sauce mixture and bring to a simmer.
    • Let it simmer for a minute or two until it thickens slightly.
• Brussels Sprout Bonanza!  Add the roasted Brussels sprouts to the skillet with the sauce and toss to coat them evenly.  Heat everything for another minute or two, allowing the sauce to caramelize on the Brussels sprouts.
• Garnish Time!  Plate your Kung Pao Brussels Sprouts and sprinkle them with sesame seeds, green onions, and chopped roasted peanuts.  The contrasting textures and flavors are the perfect finishing touch!

Serving Size, Prep Time, and Cook Time

This recipe yields enough for 4-6 servings as a side dish. Prep time is 10 minutes, and cook time is 20-25 minutes (including roasting the Brussels sprouts).

Conclusion

Kung Pao Brussels Sprouts are a revelation. They’re a healthy, flavorful side dish that will impress everyone at the table. Plus, it’s easy to make – a weeknight win in my book! So ditch the boring steamed Brussels sprouts and give this recipe a try. You won’t be disappointed!

FAQs

Can I use something other than roasted peanuts for garnish?

Absolutely! Chopped cashews or almonds would be delicious substitutes.

I don’t like things too spicy.  Can I adjust the recipe?

Sure!  Start with just 1 teaspoon of garlic chili sauce and add more to taste. You can also omit the red pepper flakes altogether.

What should I serve with Kung Pao Brussels Sprouts?

These Brussels Sprouts pair well with any protein, such as chicken, fish, or tofu.  They’re also fantastic served over rice for a vegetarian main course.