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
Ingredients
- 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
Instructions
- 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.
From one BS ambassador to another, these look amazing! And if all Brussels Sprouts were prepared like this, they would be loved by all!
haha! Thanks, Sonali…
I adore Brussels sprouts – but I’ve never had them so well seasoned – this sounds phenomenal – wow – this would make the humble Brussels sprout totally addicting! Thanks Marissa!
I’m Team Brussel Sprouts!! I love love LOVE them. But then again, I have never experienced soggy boiled ones 🙂 Only ones like yours, crisp golden brown or shaved (I love them shaved!) And Kung Pao? GOLD!! 🙂
I’m a brussels sprout lover also!! THEY are SO underrated…it’s sad. Love this kung pao BS recipe!
Thanks, Joanne! xo
yes, would go great with sauerkraut. i love kung pao anything and this really takes the “cake”
Thanks, Kelsey!:)
I am in the, brussels sprouts lover camp – for sure! But this recipe, my goodness, the flavors! You’ve taken this already wonderful veggie and really elevated it to something quite spectacular! Ba-ra-vo!
Thanks so much, Kathleen! xo
Marissa, I LOVE this recipe!!! Kung Pao brussels sprouts is brilliant!!! love me some hot chili paste and can’t wait to try this!!! Happy friday!
Thank you, Alice! 🙂
OK, so these are getting PINNED!
Great timing, too … I just bought some brussels and was wondering what to do with them!
Oh wow, love it Helen! Thank you.
I LOVE brussels sprouts. Love love love! I always have at least a pound in my fridge, so I’m always looks for new ways to cook them. I think spiciness is just what I need!!
Perfect! Thanks, Nicole.
Fantastic way of serving up these beauties! Always looking for new ways to enjoy Brussels Sprouts.
Me too, Kevin. 🙂 Thanks!
I’m also a Brussels sprouts ambassador :). They are my fave! I can’t wait to try this recipe.
Thanks, Laura!
This is such a great idea! I adore roasted Brussels, especially when they’re packed full of flavour like these are 🙂
Thank you!
I love them too but I wasn’t fed them as a child so I don’t have any bad memories of them although I can see how bad they could have gotten if they were boiled mush! 🙂 I’m a big BS (Brussels sprout) lover now 😀
haha 😉 Thanks, Lorraine!
I’m a brussels sprouts lover, too! And believe it or not, my husband and kids love them! I definitely need to make this soon!
That’s so cool that your kids love them too!
I’m from the brussels sprouts’ lovers camp 🙂 Love the way you cooked them Marissa, definitely trying the recipe:)
Thank you, Mira. I think you’ll really like them…
Add me to your ambassadors’ list, your recipe just opened my eyes!
Thanks, Lily! 🙂
I think this is a brilliant idea. I didn’t know brussels sprouts needed an ambassador or even TWO ambassadors but it’s a great way to let people know how good they can be when cooked with cleverness like this.
Thank you, Maureen!
I too am an ambassador for them! Never liked them much until a few years back when I had them roasted at a restaurant and they changed my life!
Roasting them is the best – they really have so much flavor!