Kung Pao Brussels Sprouts Recipe

  • 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
  1. 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.
  2. Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
  3. 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.
  4. 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.
  5. Toss brussels sprouts with sauce and serve topped with peanuts.