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.
Dried hot chilies
Kung Pao Sauce
You’ll Also Need
Salt and pepper
Vegetable or other neutral-flavored oil
Rimmed baking pan
Foil or parchment paper
Medium nonstick frying pan (10”)
Pre-heat oven to 425 degrees.
Wash and dry produce. Trim Brussels sprouts stems; halve.
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.
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.
In a mixing bowl, toss together Brussels sprouts and chilies and coat with Kung Pao Sauce until ingredients are glazed.
To serve, divide between two plates; garnish with toasted peanuts.