Kung Pao Brussels Sprouts

Years ago my friend told me about his Brussels sprouts recipe and I finally got around to making it last month. I love this side dish and you can modify the recipe to suit your flavor preferences. The first time I made this I didn't add any garnishes and it was still delicious. It does get very spicy very fast, so keep that in mind when adding hot sauce.

Recipe from Cookie and Kate
Serves 4-6

2 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil (regular sesame oil can but used too)
1/2 to 2 teaspoons sriracha or chili garlic sauce
2 cloves garlic, minced

Optional Garnishes
1/2 cup roasted peanuts
1/3 cup chopped green onions (white and green parts), about 3 green onions
2 tablespoons chopped fresh cilantro
red pepper flakes

Preheat over to 400F/200C. Trim the Brussels sprouts and cut in half lengthwise. Place Brussels sprouts on a large rimmed baking sheet and toss with the olive oil. Spread the Brussels sprouts event on the baking sheet and bake for 25-30 minutes, turning them halfway through roasting. Brussels sprouts should be tender with caramelized edges when done.

While roasting the Brussels sprouts, prepare the sauce. Using a small saucepan, combine the soy sauce, honey or maple syrup, rice vinegar, sesame oil, sriracha and garlic. Whisk to combine and taste to see if you want to add more hot sauce. Heat over medium-high heat until the sauce boils. Reduce heat and cook for about 5 more minutes, until the sauce thickens. Take the pan off the heat and wait for it to stop bubbling. Til the pan to the side and if the sauce pours down the side rather than slosh, it is ready.

In your serving bowl, combine the Brussels sprouts with the sauce. Once tossed, add any of the garnishes you want to use and enjoy. Pin It Now!