Kung Pao Brussels Sprouts

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Brussels sprouts
  • 8 Chiles de arbol, dried
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 2 Green onions
  • 1/4 cup Peanuts, roasted

• Condiments

  • 2 tsp Red chile paste
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt and pepper
  • 3 1/3 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Peanut oil or vegetable oil
  • 2 tbsp Rice vinegar

• Liquids

  • 2/3 cup Water

Found on spicysouthernkitchen.com

Description

Directions

• Preheat oven to 425. For easy cleanup, line a baking sheet with aluminum foil.
• Toss Brussels sprouts with 3 tablespoons oil. Spread out on prepared baking sheet. Lightly season with salt and pepper. Sauce will be salty so you dont need much.
• Roast for 20 to 25 minutes, stirring halfway through.
• In a pan, heat remaining oil over medium heat. Add ginger, garlic, and green onion. Cook for 1 minute.
• Add red chile paste, chiles, soy sauce, 3 tablespoons sugar, rice vinegar, and 1/2 cup water to pan. In a small bowl, mix cornstarch with the 1 1/2 tablespoons water. Add to pan. Bring mixture to a simmer and cook until sauce thickens. Give sauce a taste and if it tastes salty and not very sweet, add the extra teaspoon of sugar.
• Drizzle sauce over Brussels sprouts and sprinkle with peanuts.

Nutrition