kung pao crispy brussels sprouts

Photo by The Culinary Nest

I LOVE me some asian flavors on pretty much everything but ESPECIALLY on crispy, flaky brussels. I had some in my refrigerator that needed to be used and I thought, hey, why not create my own version?! Quite frankly, no reason came to mind for why not, so to all our delights, here it is!

One of my favorite components of many asian inspired brussels sprout recipes is the variance in textures and flavors from crushed peanuts, red thai chilis, sesame seeds, green onion and the balance in flavor between sweet, spicy & savory. This recipe has them all! And do not fret if you don’t have all the topping ingredients, I did not have to red thai chilis for this round or the green onion and they were still BOMB.

I love this recipe with the Pineapple Grilled Short Ribs and Sweet & Salty Rice!

Recipe by: The Culinary Nest

MAKES

4 servings

Prep Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS

for the brussels:

2lbs. brussels sprouts, trimmed and quartered

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1/2 teaspoon black pepper

for the sauce:

1 tablespoon sesame oil

4 garlic cloves, minced

6 whole thai red chilis (optional)

1 teaspoon crushed red pepper

1/2 cup soy sauce (or tamari for gluten free)

1/2 cup water

1 tablespoon cornstarch

2 tablespoons brown sugar

2 teaspoons apple cider vinegar

1/4 cup hoisin sauce

2 tablespoons mirin

1 tablespoon garlic chili sauce (like Sambal Oolek)

1 tablespoon ginger, minced

for the toppings:

crushed roasted peanuts or cashews, green onions, sesame seeds, crushed red pepper

METHOD

1. Preheat the oven to 425˚F. On a large rimmed baking sheet toss the brussels sprouts with the olive oil, about 1/4 teaspoon of salt (not too much because of the soy sauce being salty) and about 1/2 teaspoon black pepper. Spread them out evenly on the baking sheet and roast them for 20 minutes until the leaves are browned and the center is tender to a fork. Remove from oven and set aside.

2. While the brussels are roasting: in a medium bowl mix together the soy sauce, water, cornstarch, brown sugar, apple cider vinegar, hoisin, mirin, garlic chili sauce and ginger.

3. In a small pot over medium heat add the sesame oil until hot. Add the minced ginger, thai chilis (if using) and crushed red pepper. Stir for one minute until fragrant. Whisk in the soy sauce mixture and bring to a boil, then reduce heat to a simmer for 3-5 minutes until the mixture thickens.

4. Set the oven to the broil setting. Pour the mixture over the brussels sprouts (you may not need all of the sauce, you do not want too much pooling on the baking sheet, just enough to coat) and toss to cover. Spread them back out evenly on the baking sheet and place back into the oven for about 3-5 minutes until the brussels are glazed and sticky.

5. Remove from the oven, place into a bowl, and top with crushed peanuts, green onions, sesame seeds & crushed red pepper if desired!