I’m an ambassador for Brussels sprouts and I think that Kung Pao Brussels Sprouts prove how good they really are.
Honestly, is there a more maligned and misunderstood vegetable? When I hear someone say how much they hate Brussels sprouts, I always picture them biting into a boiled, skunky, squishy, waterlogged tiny cabbage and thinking, “Well these are terrible.” So I’ll admit that to be a BS lover (that’s Brussels sprouts lover, of course 😉 ), there are two rules: one, do not boil them; two, cook them every other way or eat them thinly sliced and raw.
Want some suggestions that might surprise you? If you’re a Caesar Salad lover, this Kale and Brussels Sprout Salad, in Brussels Sprouts Sauerkraut, in Sweet Potato Hash and Corned Beef Hash or in place of chicken in these Kung Pao Brussels Sprouts. Yes! Let’s talk about that.
It turns out that Brussels sprouts taste absolutely wonderful in a spicy sweet sauce, served over rice (or Cauliflower Rice as in this Cauliflower Fried Rice) and crowned with a generous handful of salty, roasted peanuts. Try this recipe and you may, even if you’ve always thought you hated them, find that you’re a Brussels sprouts lover too.
And if you enjoy familiar dishes prepared in unexpected ways, don’t miss this Egg Roll in a Bowl!
Kung Pao Brussels Sprouts
- 1 cup rice I used brown basmati
- 2 pounds Brussels sprouts halved
- 3 tablespoons peanut oil divided
- salt and freshly ground black pepper
- 1 teaspoon cornstarch
- 3 cloves garlic minced
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon hot chili paste sambal oelek
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 cup roasted salted peanuts
- Cook rice according to package directions. (You'll want it to be cooked and hot at the same time that you're ready to serve the Brussels sprouts.)
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss Brussels sprouts with 2 tablespoons of the peanut oil and spread in a single layer on prepared baking sheet; season with salt and freshly ground black pepper. Roast 20 minutes, stirring once about half way through roasting time.
- Meanwhile, whisk together cornstarch and 1 teaspoon water in a small bowl until smooth.
- Heat remaining 1 tablespoon peanut oil in a small saucepan on medium-high. Add garlic and ginger; cook and stir until garlic is golden brown, about 2 minutes. Add chili paste, soy sauce, honey, rice vinegar and 1/4 cup water and bring to a boil; stir in cornstarch mixture. Reduce heat and simmer, stirring constantly until sauce has thickened slightly, about 2 minutes. Remove from heat.
- When Brussels sprouts are done, transfer to medium bowl. Pour sauce over and toss to coat. Transfer to serving platter or divide among 4 bowls. Sprinkle with peanuts and serve with hot cooked rice.