Spicy Kung Pao Brussels Sprouts Recipes
SPICY KUNG PAO BRUSSELS SPROUTS
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
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
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
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
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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.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, 1/2 teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 1/2 teaspoons sriracha, but I love spicy food).
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