- 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
- 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.