Kung- Pao Brussels Sprouts

Ingredients

• 1 cup Brussels sprouts
• 0.75 tsp olive oil
• 0.75 tsp soy sauce (tamari is a gluten-free option)
• 0.75 tsp honey (can substitute maple syrup)
• 0.13 tbsp rice vinegar
• 0.25 tsp toasted sesame oil
• 0.13 tsp sriracha (to taste (optional for spice))
• 0.25 clove garlic (pressed or minced)
• 1 tsp roasted peanuts (unsalted)
• 2 tsp green onion (chopped - both the green and white parts)
• 1 tsp cilantro leaves (fresh, chopped)
• red pepper flakes

Instructions

1. To prepare the Brussels sprouts: Preheat oven to 400º F. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
2. Transfer the sprouts to a large, rimmed baking sheet (covering the baking sheet in parchment paper makes for easy cleanup), then toss them with olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
3. To prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, sriracha, and garlic. Whisk until combined, then taste and add more sriracha if you'd like.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. Its done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
5. Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion, and cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you'd like a little extra heat (and color).

Rate This Recipe

You must be logged in to post a comment.