My Top Picks

Brussels Sprouts: Kung Pao

Shared with me by: Ben (son)

The flavor is amazing and is a great side dish to any oriental main course.
Great side dish paired with my Teriyaki Flank Steak or my Asian Marinated Flank Steak
Ben made Christmas Eve 2023

Ingredients

  • 2 lb. brussels sprouts, halved
  • 1 Tbls. extra virgin olive oil
  • kosher salt
  • fresh ground pepper

Sauce

  • 1 Tbls. sesame oil
  • 2 cloves garlic, minced
  • 1 Tbls. cornstarch
  • ½ c. low-sodium soy sauce (Kikkoman)
  • ½ c. water
  • 2 t. apple cider vinegar
  • 1 Tbls. hoisin sauce
  • 1 Tbls. packed light brown sugar
  • 1 t. garlic chili sauce
  • pinch of crushed red pepper flakes

Garnishes

  • sesame seeds
  • green onions, thinly sliced
  • dry roasted peanuts, chopped

Instructions

Preheat oven to 425 degrees.

On a large, rimmed baking sheet (lined with foil), toss brussels sprouts with olive oil and season with kosher salt and pepper, to taste.

Bake until 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.

SAUCE: 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, to taste. 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 they are glazed and sticky.

Garnish with peanuts, sesame seeds and sliced green onions before serving.

NOTE: Serves 6