These Kung Pao Roasted Brussels Sprouts are perfectly crispy oven-fried brussels sprouts drizzled with spicy Asian glaze!
My family is crazy about brussels sprouts in the winter months. It seems like we roast brussels sprouts at least once a week from December through March.
They offer a hearty texture and mild cabbage-like flavor. The perfect canvas for all sorts of seasoning.
Even more than roasted brussels, we love fried brussels, with crispy golden-brown leaves flaking off. Yet frying brussels sprouts wastes oil, makes a mess, and fills the house with a strange greasy smell.
However, I’ve learned you can “fry” brussels in the oven, by preheating a baking sheet at a high temperature.
Oven-fried brussels sprouts have the same dark crispy quality of pan-fried brussels. Yet this method keeps the mess in the oven and cuts down on oil usage.
Today’s Kung Pao Roasted Brussels Sprouts are soft on the inside, crisp on the outside, and drizzled with spicy sticky-sweet Kung Pao sauce.
This tantalizing sauce makes the brussels shine with bold Asian flavors, crunchy peanuts, and fresh scallions.
You’ve got to give this a try!
How to Make Kung Pao Roasted Brussels Sprouts
Heat a sheet pan at 500 degrees in the oven to act as a giant skillet. Coat brussels sprouts in oil. Then quickly pour them on the sheet pan and roast.
While the brussels are oven-frying, simmer a quick kung pao glaze with Asian chiles, ginger, garlic, and peanuts.
Once the brussels sprouts are ready, drizzle the glaze over the top!
Viola! Kung Pao Roasted Brussels Sprouts are my new favorite thing.
They might be yours as well!
Check out our video tutorial!
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