Description

Kung Pao Brussels Sprouts are a vibrant twist on a classic dish, combining crispy Brussels sprouts with the bold flavors of spicy peanuts and zesty soy sauce. This easy-to-make recipe transforms ordinary vegetables into a crowd-pleasing appetizer or side dish that’s perfect for any occasion. With a delightful balance of heat, sweetness, and crunch, these Kung Pao Brussels Sprouts will elevate your dining experience and impress your guests.

Ingredients

Scale

1 lb Brussels sprouts, trimmed and halved
1/2 cup unsalted roasted peanuts
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar (unseasoned)
2 tsp Sriracha (adjust to taste)
2 tbsp brown sugar
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss halved Brussels sprouts in olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast in the preheated oven for 20-25 minutes until golden brown and crispy.
While roasting, mix soy sauce, rice vinegar, brown sugar, minced garlic, and Sriracha in a bowl until combined.
Once the Brussels sprouts are done, transfer them to a mixing bowl. Pour the sauce over them along with peanuts; gently toss to coat.
Serve immediately, garnished with chopped green onions if desired.

Nutrition

Serving Size: 1 cup (150g)
Calories: 250
Sugar: 8g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

Keywords: For added texture, consider substituting Brussels sprouts with cauliflower or adding cashews along with peanuts. Ensure the Brussels sprouts are dry before roasting for optimal crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to three days.