Kung Pao Brussels Sprouts Recipe

I turned roasted Brussels sprouts into Kung Pao Brussels Sprouts that pair a sticky chili sauce with crunchy peanuts for an easy, naturally vegan 30-minute weeknight side; be sure to follow Gastronotherapy for more easy recipes!

I never thought Brussels sprouts could pack the punch of a street food favorite, but I was wrong. I roast them until the edges darken and toss each bite in a sticky, spicy hit of chili garlic sauce that makes you curious what else is hiding in that bowl.

It sits somewhere between a Brussel Sprouts Stir Fry and a snack you keep stealing from the platter. I’ll admit I say things like “just one more” and then eat three.

These Kung Pao Brussel Sprouts are loud, slightly rebellious, and probably not what your grandma expects, in the best way.

Ingredients

• Brussels sprouts: Crunchy, fibrous, vitamin C rich, low calorie, kinda bitter then nutty when roasted.
• Peanuts: Add protein and healthy fats, they give crunch and a toasty slightly sweet note.
• Soy sauce: Salty umami, adds depth and savory balance to sweet or spicy flavors.
• Maple syrup: Brings sweetness and caramel notes, balances heat, it’s rich so use sparingly.
• Garlic: Pungent, aromatic, boosts savory power and pairs perfectly with ginger.
• Ginger: Bright spicy zing, aids digestion, freshens heavy flavors in the sauce.
• Dried chilies: Provide smoky heat, control spice level, they’re small but pack big flavor.

Ingredient Quantities

• 1 lb (450 g) Brussels sprouts, halved
• 2 tbsp neutral oil (vegetable or canola)
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp low sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or brown sugar
• 1 tbsp chili garlic sauce or sambal oelek
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 scallions
• 1/3 cup roasted unsalted peanuts, roughly chopped
• 6 to 8 dried red chilies or 1/2 tsp crushed red pepper flakes

How to Make this

1. Preheat oven to 425 F (220 C). Trim and halve the Brussels sprouts, shake off any loose leaves.

2. In a large bowl toss the sprouts with 1 tbsp cornstarch, 1 1/2 tbsp of the neutral oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Don’t overcrowd them on the sheet or they steam instead of crisp; line the sheet with parchment or foil for easier cleanup.

3. Spread sprouts cut side down on a rimmed baking sheet and roast 20 to 25 minutes, flipping once, until deeply browned and crisp at the edges. If you want extra char broil for 1 to 2 minutes at the end but watch closely.

4. While the sprouts roast whisk together 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup or brown sugar, 1 tbsp chili garlic sauce or sambal oelek, 1 tsp toasted sesame oil, and 1 tsp cornstarch with about 2 tbsp cold water to make a smooth sauce slurry.

5. Roughly chop the peanuts, mince the garlic and ginger, slice the scallions (separate whites and greens), and get the dried chilies or crushed red pepper flakes ready.

6. Heat the remaining oil in a large skillet or wok over medium high. If using dried chilies add them first and toast 20 to 30 seconds until fragrant but not blackened, then add the garlic, ginger and the scallion whites and stir 30 seconds.

7. Pour in the sauce slurry, bring to a simmer and cook until it thickens slightly and goes glossy, about 1 minute. If you used crushed red pepper flakes instead of whole chilies add them now.

8. Add the roasted Brussels sprouts to the skillet and toss to coat in the sticky sauce, cook 1 to 2 minutes more so the glaze clings to the sprouts. If the sauce is too thick add a splash of water to loosen.

9. Remove from heat, stir in most of the chopped peanuts and scallion greens, taste and adjust salt or sweetness if needed.

10. Transfer to a serving plate and sprinkle the remaining peanuts and scallions on top. Serve hot, and if you like it extra spicy add a few more chili flakes.

Equipment Needed

1. Oven (preheat to 425 F / 220 C)
2. Rimmed baking sheet lined with parchment or foil, for roasting
3. Large mixing bowl, for tossing sprouts with cornstarch and oil
4. Measuring spoons and measuring cups
5. Sharp chef’s knife and cutting board, for trimming and chopping
6. Large skillet or wok plus a heatproof spatula or tongs
7. Small bowl and a whisk (or fork) for the sauce slurry
8. Kitchen towel, a small prep bowl for peanuts/scallions, and a serving plate

FAQ

Kung Pao Brussels Sprouts Recipe Substitutions and Variations

• Brussels sprouts: swap with broccoli or cauliflower florets, they crisp up the same and soak up the sauce well, or try halved shiitake mushrooms for a meatier, umami hit.
• Neutral oil: use avocado oil, grapeseed oil, or light olive oil; peanut oil works too if you want a touch of nuttiness.
• Soy sauce/tamari: replace with coconut aminos or Bragg liquid aminos for a gluten free, lower sodium option, or use regular soy if you dont have low sodium on hand.
• Roasted unsalted peanuts: swap for roasted cashews or almonds for similar crunch, or for a nut free version use roasted sunflower or pumpkin seeds.

Pro Tips

– Pat the sprouts really dry before you dust them with cornstarch, wet veggies just steam and wont get that crisp crust you want. Dont skip the light toss with cornstarch, it makes a big difference.

– Heat the sheet or pan first so the sprouts hit hot metal, they brown faster and you get more char. If your oven has convection use it, but watch closely cause it can go from perfect to burnt quick.

– Make the sauce cold and mix the cornstarch into it last so the slurry stays smooth, then add just a little splash of hot water if it gets too thick so it glazes instead of clumping. Taste and tweak the sweet and salty balance, you can always add more maple or soy.

– Toast the peanuts in a dry skillet for a minute or two, they get way more flavour and crunch, and chop them roughly so you get big bites not dust. If you want less heat pull the dried chilies seeds out or add chili flakes at the end, you can always add more spice but cant take it away.