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 video tutorial 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!
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