Kung Pao Brussels Sprouts

We took a classic dish and paired it with the power of roasted brussels sprouts. They’ll be gobbled up so fast, picky eaters won’t have time to complain.

Calabash Ingredients

  • Brussels sprouts

  • Dried hot chilies

  • Peanuts

  • Kung Pao Sauce

You’ll Also Need

  • Salt and pepper

  • Vegetable or other neutral-flavored oil


  • Rimmed baking pan

  • Foil or parchment paper

  • Mixing bowl

  • Medium nonstick frying pan (10”)


  1. Pre-heat oven to 425 degrees.

  2. Wash and dry produce. Trim Brussels sprouts stems; halve.

  3. Toss Brussels sprouts and 4 tablespoons oil on a baking pan; season with salt and pepper. Roast, tossing once, until tender when pierced with a fork and slightly browned, 20-25 minutes.

  4. Meanwhile, in a dry frying pan, toast chilies, tossing, until aroma is released. Set chilies aside. In the same pan, toast peanuts, tossing, until aroma is released. Set aside.

  5. In a mixing bowl, toss together Brussels sprouts and chilies and coat with Kung Pao Sauce until ingredients are glazed.

  6. To serve, divide between two plates; garnish with toasted peanuts.