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Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts

Stefanie Knaus
A sweet and spicy Kung Pao sauce coats roasted Brussels sprouts and pecans for a delicious, hearty dish that packs a punch of flavor.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Asian
Servings 6 servings
Calories 240 kcal

Ingredients
 
 

  • 2 pounds Brussels sprouts rinsed, trimmed, and halved
  • 3-4 Tablespoons of olive oil
  • 1/2 cup raw pecan halves
  • salt and pepper
  • 1 Tablespoon of finely chopped fresh ginger
  • 2 cloves garlic minced
  • 2 green onions chopped
  • 2 teaspoons of red chile paste
  • 8-10 dried chiles de arbol
  • 1/2 cup soy sauce
  • 2 Tablespoons rice vinegar
  • 4 Tablespoons of granulated sugar
  • 1/2 cup water
  • 1 Tablespoon cornstarch dissolved into 2 Tablespoons of water

Instructions
 

  • Preheat oven to 425 degrees.
  • Coat prepared Brussels sprouts with a light and even layer of olive oil and spread evenly onto a baking sheet.
  • Sprinkle lightly with salt and pepper.
  • Roast in oven for 20-25 minutes, turning about halfway through.
  • Add pecans onto baking sheet in the last five minutes of roasting.
  • Continue roasting until pecans are lightly toasted and Brussels sprouts are golden brown.
  • In a small saucepan, saute garlic, ginger, and green onions in a tablespoon of olive oil until lightly browned.
  • Add chile paste, dried chiles, soy sauce, vinegar, sugar, and water to the saucepan and bring to a simmer.
  • Add cornstarch mixture and stir continuously, cooking 1-2 minutes longer until sauce thickens.
  • Pour prepared sauce over the roasted Brussels sprouts and pecans; toss to coat evenly.
  • Garnish with a few green onion slices and serve immediately.

Notes

By California Grown
 

Nutrition

Calories: 240kcalCarbohydrates: 27gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 1121mgPotassium: 702mgFiber: 7gSugar: 13gVitamin A: 1365IUVitamin C: 130mgCalcium: 80mgIron: 3mg
Keyword brussels sprouts
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