Kung Pao Brussels Sprouts

Kung Pao Brussels Sprouts will make you forget every soggy, boiled Brussels sprout you’ve ever had. This simple recipe combines high-heat roasting with a tingly, sticky glaze to create a dish that legitimately rivals the takeout original.

Is there a more maligned vegetable? When I hear someone say they hate Brussels sprouts, I picture them biting into a boiled, skunky, waterlogged tiny cabbage. To be a “BS lover” (Brussels sprouts, of course), there are two rules: never boil them, and master the char.

I’ve spent years converting skeptics with this specific method. It turns out that roasted sprouts, with those paper-thin, crispy outer leaves, are the perfect vessel for a spicy-sweet Kung Pao sauce. Whether you serve these over steaming rice or as a side to grilled tuna steaks, the hit of salty roasted peanuts and the “tingle” of Sichuan peppercorns makes this a vegetable dish you’ll actually crave.

“We had this last night and it was a huge hit with my family, Marissa! The flavors of the sticky sauce were so perfect…As with many of your recipes, this was a winner!”

Sally Humeniuk

Why This Recipe Works

• High-Heat Roasting: Roasting the sprouts at 425°F makes the centers tender while the edges get crispy and charred.
• Sichuan Peppercorns: Real Sichuan peppercorns give you that numbing heat and tingle you want in a true mala dish. Standard chili flakes won’t get you there.
• Glaze Instead of Sauce: Thickening the sauce with a slurry before tossing means the sprouts get coated in a glossy glaze instead of sitting in liquid.
• Peanuts for Crunch: Adding peanuts at the end gives you a rich, crunchy contrast to the spicy glaze.

Ingredients for Kung Pao Brussels Sprouts

• Brussels Sprouts: Look for tight, bright green heads that feel heavy for their size. Smaller sprouts are generally sweeter and more tender than the large, cabbage-like ones.
• Peanut Oil: Use refined peanut oil for its high smoke point and neutral, slightly nutty flavor. It won’t smoke out your kitchen at 425°F.
• Sichuan Peppercorns: Find these in the international aisle or at an Asian market. Look for vibrant pinkish-red husks and skip any packages with lots of black seeds or twigs.
• Fresh Ginger: Choose a piece that feels firm and heavy with smooth, thin skin. If it’s shriveled or fibrous, it’s a pain to mince.
• Hot Chili Paste: I use Sambal Oelek, which you’ll recognize by the bright red color and gold lid. It gives you clean, vinegar-forward heat.
• Roasted Peanuts: Buy unsalted roasted peanuts so the dish doesn’t end up too salty with the soy sauce.

How to Make Kung Pao Brussels Sprouts

Cook the Rice: Get your rice going so that it’s hot and ready to serve when your Brussels sprouts are ready to serve. (A rice cooker is ideal here because it will keep your rice warm until the rest of the meal is ready.)

Roast the Sprouts: Toss the halved sprouts in peanut oil and roast at 425°F on a parchment-lined sheet until the edges are dark and crispy.

Make the Kung Pao Sauce: Sauté the garlic and ginger in a saucepan until golden and fragrant. Add the chili paste, soy sauce, honey, and Sichuan peppercorns, then stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.

Finish and Serve: To serve, toss the hot out of the oven Brussels sprouts with sauce, pile over hot rice, and finish with a shower of crunchy peanuts.

Recipe Variations

• Vegan Option: Use maple syrup or agave instead of honey for a plant-based version.
• Keto/Low Carb: Skip the rice and serve over cauliflower rice or with a simple protein.
• Crunchy Add-ins: Stir in sliced water chestnuts or diced celery during the last 5 minutes of roasting for more texture.

Storage and Reheating

Store leftovers in a sealed container for up to 3 days. Keep the rice separate so it doesn’t soak up all the sauce. Reheat sprouts in a 350°F oven or an air fryer for 3 to 5 minutes to bring back the crispy edges. Don’t use the microwave or they’ll get soggy.

FAQ

More Must-Try Kung Pao Recipes

• Kung Pao Beef
• Kung Pao Shrimp
• Kung Pao Cauliflower
• Kung Pao Sauce