SAN DIEGO — Roasted Brussels sprouts have been all the rage for years. Here is a different twist on it done in Kung Pao style.
Kung Pao Brussel Sprouts
- 2 lbs. Brussel Sprouts, trimmed and halved
- 2 tbsp Olive oil
- ½ tsp Kosher Salt
- ¼ tsp Black Pepper
Kung Poa Sauce
- 2 tbsp Soy Sauce
- 2 tbsp Honey
- 2 tsp Rice Vinegar
- 2 tsp Toasted Sesame oil
- 1 - 2 tsp Sriracha, more if you like it spicy
Toppings
- ¼ cup Green Onions, sliced
- ¼ cup Cilantro, chopped
- ¼ cup Toasted Salted Peanuts, chopped
Preheat oven to 400°, trim and half Brussels sprouts, season with Salt and Pepper and toss with olive oil. Pour out onto a sheet pan and arrange cut side down, into the oven for 12 - 15, until starting to brown, turn over the Brussels sprouts and back into the oven for another 10 - 12 minutes.
Be sure to keep an eye on them so they don't burn. While the Sprouts finish roasting, mix the ingredients for the Kung Pao sauce. Remove the Brussels sprouts from the oven, place into a bowl and toss with Kung Pao sauce and try to serve right away.
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