Kung Pao Brussels Sprouts Recipes

KUNG PAO BRUSSELS SPROUTS

Kung Pao Brussels Sprouts image

Liven up your roasted Brussels sprouts with a little POW! Kung pao.

Provided by Soup Loving Nicole

Categories Brussels Sprouts Side Dishes

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, halved
1 tablespoon olive oil
4 tablespoons reduced-sodium soy sauce
2 tablespoons chicken broth
2 tablespoons rice vinegar
2 tablespoons sambal oelek
2 tablespoons dry sherry
2 teaspoons cornstarch
¼ cup unsalted roasted peanuts
2 green onions, chopped

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
Bake in the preheated oven until soft, about 20 minutes.
Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

Nutrition Facts : Calories 115.3 calories, Carbohydrate 13.8 g, Cholesterol 0.1 mg, Fat 6.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 467.6 mg, Sugar 3.3 g

SPICY KUNG PAO BRUSSELS SPROUTS

Spicy Kung Pao Brussels Sprouts image

These tender roasted Kung Pao Brussels Sprouts are tossed with spicy chili sauce and crunchy peanuts. They work great as a side or served over rice.

Provided by Well Vegan

Categories Sides

Time 40m

Number Of Ingredients 13

Ingredients

1 lb Brussels sprouts, trimmed and halved
1 Tbsp. olive oil
2 Tbsp. chili garlic sauce (I used the Huy Fong brand)
1 ½ Tbsp. maple syrup
3 Tbsp. soy sauce
2 tsp. cornstarch
½ Tbsp. + 2 tsp. sesame oil, divided
½ Tbsp. fresh ginger, grated
2 tsp. rice vinegar
1 Tbsp. water
1 bundle green onions, sliced on the bias
¼ cup roasted peanuts
Cooked rice for serving (optional)

Steps:

Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise. If you have any exceptionally large sprouts, quarter them. Transfer the sprouts to a baking sheet lined with parchment paper. Drizzle with olive oil and toss to evenly coat. Roast for 20 - 25 minutes, flipping the sprouts halfway through to ensure even browning. When done, the Brussels sprouts should be tender and caramelized on the edges.
Meanwhile, make your sauce. Combine the chili garlic sauce, maple syrup, soy sauce, cornstarch, 2 teaspoons of sesame oil, ginger, rice vinegar and water in a mixing bowl. Whisk to thoroughly combine. Set sauce aside.
Add ½ tablespoon of sesame oil to a large, deep skillet and heat over medium-high. Once hot, add the green onion and sauté until bright green and slightly wilted, about 2 minutes. Remove the Brussels sprouts from the oven and add them to the skillet. Toss with the green onion and sauté for a minute more. Then pour in the sauce. Continue to cook for 2 - 3 minutes, until the sauce has thickened and the sprouts are coated. Remove from heat and stir in the peanuts.
Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.

Nutrition Facts : Calories 121 calories, Sugar 6.4 g, Sodium 347.4 mg, Fat 6.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 3.4 g, Protein 4.7 g, Cholesterol 0 mg

KUNG PAO BRUSSELS SPROUTS

Kung Pao Brussels Sprouts image

A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de arbol, lightly crushed
1/2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts

Steps:

Preheat oven to 425°. Toss brussels sprouts and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.

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To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons 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.
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