Spicy Kung Pao Brussels Sprouts
Crispy roasted Brussels sprouts tossed in a sticky, spicy Kung Pao sauce with crunchy peanuts and fresh green onions. A vegetarian twist on the classic Chinese dish, perfect as a side or appetizer.
- Prep15 min
- Cook30 min
- Total45 min
- DifficultyEasy
- Servings4
These roasted Brussels sprouts get a serious flavor upgrade with a homemade Kung Pao sauce that's sweet, savory, and fiery all at once. The sprouts are caramelized in the oven until tender and golden, then tossed with a glossy sauce made from tamari, honey, rice vinegar, sesame oil, and sriracha.
Crunchy roasted peanuts and fresh green onions add texture and freshness, while a sprinkle of red pepper flakes gives an extra kick. This dish comes together quickly and is sure to impress even those who aren't usually Brussels sprouts fans.
Ingredients
Converted amounts are rounded.
Method
- Preheat oven to 400°F. Trim the tough ends and any discolored leaves from the Brussels sprouts, then cut each sprout in half lengthwise.
- Place the sprouts on a large rimmed baking sheet (line with parchment paper for easy cleanup). Drizzle with the olive oil and toss to coat evenly. Arrange them in a single layer, cut side down. Roast for 25–30 minutes, stirring halfway, until tender and deeply caramelized on the edges.
- While the sprouts roast, make the sauce. In a small saucepan, combine the tamari (or soy sauce), honey (or maple syrup), rice vinegar, sesame oil, ½ teaspoon sriracha, and garlic. Whisk together. Taste and add more sriracha if desired.
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce thickens, about 4–5 minutes. The sauce is ready when it slides slowly down the pan instead of sloshing when tilted.
- Let the roasted sprouts cool for a few minutes, then transfer them to a serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion, and optional cilantro; toss again. Serve immediately, sprinkled with red pepper flakes if you like extra heat.
💡 Tips
- For extra crunch, toast the peanuts in a dry skillet for 2–3 minutes before adding.
- If the sauce thickens too much, thin it with a teaspoon of water.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.
Inspired by a recipe from Cookie and Kate