These spicy Kung Pao Brussels Sprouts are a tasty, vegetarian twist on a classic Chinese take-out dish.
So! I have exciting news. If you’re local to the DC/MD/VA area, I will be speaking at The Metropolitan Cooking and Entertaining Show on Saturday, December 3rd.
My session is all about Food Photography. Other presenters at the event include Jacques Pépin, Tom Colicchio, Carla Hall and Duff Goldman; I’m incredibly honored to be there.
If you’ve been wanting to learn how I take my photos, please join me! I’d love to see you there.
These kung pao brussels sprouts are a great vegetarian meal to serve alongside rice. If you want to add some protein, pan-fried tofu or tempeh would work very well.
These are also a nice stand alone side dish. The whole thing comes together quickly, and the recipe has a nice heat level that isn’t overpowering as well as a sweetness that isn’t cloying.
This recipe calls for a few ingredients you might not be familiar with- sambal oelek and dried chiles de árbol. Sambal is a spicy Southeast Asian chile paste made from red hot chile peppers.
There are often other ingredients included such as salt, vinegar, and garlic. Sambal can be found in the international aisle of most grocery stores (look near the Sriracha).
You’ve probably seen dried chiles de árbol in various dishes at your local Chinese restaurant. I ordered some off Amazon because I was feeling lazy, but you can most likely track them down at a nicer grocery store or spice shop.
Kung Pao Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, halved
- 1/4 cup extra virgin olive oil, divided
- Kosher salt and ground black pepper
- 1 tablespoon cornstarch
- 3 medium or 2 large garlic cloves, minced
- 2 tablespoons sambal oelek, see notes
- 1/2 cup soy sauce
- 1/2 cup water
- 2 teaspoons seasoned rice vinegar
- 3 tablespoons granulated sugar
- 6 dried chiles de árbol, lightly crushed (see notes)
- 1/2 cup unsalted roasted peanuts
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with aluminum foil. In a large bowl, toss the brussels sprouts with 3 tablespoons of the oil and then spread in a single layer on the baking sheet. Sprinkle liberally with salt and pepper. Roast for 25 minutes, stirring halfway through, until the brussels’ are caramelized and tender but toothsome.
- While the sprouts are roasting, prepare the sauce. Whisk the cornstarch with 1 tablespoon water to create a slurry; set aside. In a medium saucepan, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and cook until golden and fragrant, 2-3 minutes. Add the sambal and cook, stirring, for an additional 2 minutes. Whisk in the soy sauce, water, vinegar, and sugar. Add the chiles and turn the heat to high. Once the sauce reaches a boil, whisk in the cornstarch slurry and continue cooking, whisking frequently, until the sauce has thickened and coats the back of a spoon.
- Toss the sauce with the roasted brussels sprouts and peanuts.
- Serve hot.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Matt says
I could stare at your food pics all day long. This looks amazing!
Utkarshini Khanna says
Wowww! So healthy!
Taylor @ Food Faith Fitness says
I am OBSESSED with Brussels sprouts, but would have NEVER thought to “kung pao” them! This is GENIUS and I want to eat them always.
Marta @ What should I eat for breakfast today says
Congrats! That’s great!
gerry @ foodness gracious says
You just can’t fail with brussels sprouts and Kung Pao…you’re a genius!!
Sarah @ Snixy Kitchen says
1. Can you come to California and show us your photo skillz? 2. I LOVE these sprouts – the flavors are so creative and i want them for dinner!
Aysegul D Sanford says
Oh what a dish. We love sambal oelek here and use it regularly. I can see how it would shine in this dish. This looks soooo good.
Congrats on your speaking engagement. I wish I could be there. Cheers!
Laura Dembowski says
Those sprouts are browned to absolute perfection. Congrats on the speaking engagement!
Emma says
I feel like brussels sprouts are such an overseen vegetable – I know so many people who say they don’t like it, but then find them tasty if only they’re prepared right. This recipe looks delicious and I saved it for the next time I need a healthy and tasty side :-)
Love, Emma
http://www.martinyfood.com
Sandy @ RE says
Easy ingredients, so healthy and delicious in only 30 minutes! This was great!
Aysegul Sanford says
Such a mouthwatering recipe. I always need inspiration for cooking brussels sprouts and am so happy to have found this.
PS: Good luck with your speech.
Barbara Schieving says
Such a great way to serve Brussels sprouts.
Ben Rayl says
These are so spicy and healthy – the perfect side dish!
Lori @ RecipeGirl says
I adore brussels sprouts, so I’m grateful for unique ways like this to prepare them!!
Melissa Sperka says
I could eat this whole skillet myself!