Kung Pao Brussels Sprouts
The kung pao sauce on these will turn everyone into a lover of Brussels sprouts.
- 2 lb. Brussels sprouts, halved
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tbsp. cornstarch
- ½ c. low-sodium soy sauce
- ½ c. water
- 2 tsp. apple cider vinegar
- 1 tbsp. hoisin sauce
- 1 tbsp. brown sugar
- 2 tsp. garlic chili sauce
- pinch red pepper flakes
- Sesame seeds, for garnish
- Green onions, for garnish
- Chopped roasted peanuts, for garnish
- Preheat oven to 425°. On a large rimmed baking sheet, toss brussels with olive oil and season with salt and pepper.
- Bake until the brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
- In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
- Pour sauce over brussels sprouts and toss to combine. Return brussels sprouts to baking sheet and broil until brussels sprouts are glazed and sticky.
- Garnish with peanuts, sesame seeds, and green onions.