Kung Pao Brussels Sprouts Recipe
roasted crisped, kung pao sauce, almonds, furikake
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Ingredients
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Vegetables
Sauce
Toppings
Oil and Seasoning
Method
Preparation
- 1
Prepare the Brussels Sprouts
Preheat your oven to 200°C (400°F). Rinse the Brussels sprouts under cold water, remove any outer leaves that are yellow or damaged, and trim the stems.
- 2
Cut the Brussels Sprouts
Slice the Brussels sprouts in half lengthwise to ensure they roast evenly and become crispy.
Roasting
- 3
Toss and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.
Making the Kung Pao Sauce
- 4
Mix the Sauce Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, Sriracha, cornstarch, and water until smooth. Set aside.
Combining
- 5
Combine the Roasted Brussels and Sauce
Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a large skillet over medium heat. Pour the Kung Pao sauce over the sprouts, stirring to coat them evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- 6
Add Toppings
Remove the skillet from heat and sprinkle chopped almonds and furikake seasoning over the top of the Brussels sprouts. Toss to combine.
Serving
- 7
Serve
Transfer the Kung Pao Brussels sprouts to a serving dish and enjoy warm as a side dish or main dish.