Kung Pao Roasted Brussels Sprouts
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 recipe card below!
Kung Pao Roasted Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 1/3 - 1/2 cup vegetable oil
- 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon corn starch
- 8-12 dried red Asian chiles
- 1/3 cup dry roasted peanuts
- 1/3 cup chopped scallions
- Preheat the oven to 500 degrees F. Place a large rimmed baking sheet in the oven to heat.
- Trim the Brussels sprouts and cut in half. Place them in a bowl and toss with oil to thoroughly coat.
- Once the oven and sheet pan are piping hot, pour the Brussels sprouts onto the hot pan and carefully shake the pan to spread them out in a single layer. Turn the oven to 460 degrees F and "oven fry" the Brussels for 20 minutes. Then flip the Brussels and place back in the oven for 10 minutes, or until very crispy and dark (but not burnt.)
- Meanwhile, add the sesame oil, garlic, ginger, and chiles to a small skillet. Place over medium-high heat and sauté for 2 minutes. Then stir in the black vinegar, soy sauce, sugar, hoisin sauce, and corn starch. Let the sauce come to a simmer and thick for a couple minutes. Stir in the peanuts. If the sauce thicken too much, add 3-4 tablespoons of water. Stir and simmer until the sauce is thick enough to coat a spoon. Turn off the heat.
- Once the Brussels are crispy, place them on a platters and drizzle the top with the Kung Pao sauce. Sprinkle chopped scallions on top and serve immediately!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I printed this recipe cause looks delicious and plan to make it soon. It could be used with just about any vegetable! Thank you for sharing! I will let you know how mine turns out. I know it’s a keeper!
Pingback: Korean Chicken Skewers | bakkbenchersnetwork.com
OUTSTANDING! Best Brussels Sprouts ever!
Pingback: 31 Delicious And In-Season Recipes To Make This October - INFOSHRI
I liked it
This recipe was amazing. It was my first time preparing Brussels Sprouts. I used reduced sodium soy sauce and per your recommendation I added a few xtra TBLs of water to thin the sauce. I also paired this dish with a fried rice dish with brown rice.
I neglected to mention that I used a 1/2 tsp of Asian Chili Garlic Paste instead of the dried red chilies. I plan on using a full tsp next time.
Excellent! The sauce was one of the best I’ve had yet. I cut back on the sugar by 25%. It was tangy but still delicious. My family raved about this dish! It’s going to become a regular in our household.
That’s more or less the missing little bit of the puzzle!
Well done guys.
This looks amazing and it’s on the meal list for next week! Can you recommend a good substitute for the black vinegar, or do you think it could be found at an Indian market, the nearest China market is not convenient to us? Thanks for any tips you can offer!
You can substitute soy sauce + another vinegar variety for the black vinegar, because it’s very salty and not as acidic as white vinegar. You can also order it on Amazon. They might have it at an Indian market, but I can’t be sure. It’s not something I’ve seen in Indian recipe before. Good Luck!
I made it last night (with Black Vinegar from Amazon, thank you!) I did make a few additions. Wanting to serve this as a main dish, but only having a scant pound of Brussel sprouts, I doubled the recipe but used a mixture of bell pepper, celery, and broccoli to make up the second pound of veggies. I also added shrimp and water chestnuts at the very end. It was SO good. I was imagining the next time I could make and eat it WHILE I was eating it. It’s already on next week’s meal list where we are trading out shrimp for Sweet-Thai Chili Glazed Salmon. Thanks for another great recipe!
**serving the Salmon on the side**
My late husband liked a Chinese restaurant so much that we ate there nearly every week. Their Kung Pao was outstanding. They didn’t use peanuts , but cashews and they sprinkled them on the top, without cooking them in the dish. We always found this so much better than peanuts and especially cooked peanuts , which tend to become soft and chewy rather than crunchy. The owners were from an island in the South
China Sea and their food was a bit different than most Chinese restaurants.I will try this recipe when I next have guests . Since I live alone, I tend to cook more simply for myself.
Fantastic! I made the sauce and poured it onto roasted cauliflower instead of Brussels and it is perfect. Roasted cauliflower the same way as the recipe says to roast the Brussels and it is so good. Will make it with the Brussels next! Thanks for the recipe!
I love Kung Pao and I’m obsessed with Brussel Sprouts. I tried the recipe—even though I’m a horrible cook—and it was amazing!!!! Thank you for sharing it.
I was wondering if you have any substitution recommendations for the Chinese black vinegar. I’m gluten free and—while I’m not completely confident because I couldn’t read all the labels at the Asian market—I don’t think the Chinese Black vinegar was gluten free. Fortunately, I easily found gluten free soy and hoisin sauce.
FYI: I tried subbing with one extra tablespoon of gluten free soy sauce and I found it a little bit salty. Totally get now why that happened, but remember I’m not a very good cook. :)
Loved this recipe! My husband said to definitely make this again. Very flavorful. Thanks.