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Brussels Sprouts Kung Pao Style

March 7, 2020


2 pounds Brussels Sprouts trimmed and cut in half (including leaves that fall off)

3 tablespoons extra virgin olive oil

1 teaspoon salt

.5 teaspoon pepper

4 garlic cloves sliced

4 green onions (the white part (save the green ends for topping)

1 tablespoon fresh ginger

1 teaspoon hot pepper flakes

1 quarter cup soy sauce

1 tablespoon pure maple syrup

2 tablespoons rice vinegar (or white vinegar in a pinch)


1Heat oven to 425°F

2Toss 2 pounds Brussels sprouts (trimmed and halved) with 3 tablespoons vegetable oil, ¾ teaspoon salt, and ½ teaspoon freshly-ground black pepper

3Place on lined baking sheet and spread them out.

4Roast Brussels Sprouts for 20 minutes until browned, turning halfway through.

5While Brussels Sprouts roast, Meanwhile, heat 1 tablespoon oil over medium heat in a small sauce pan.

6Add chopped garlic cloves, the white green parts, fresh ginger, and the crushed red pepper flakes.

7Cook, stirring, for around 30 seconds.

8Add soy sauce, 3 pure maple syrup and rice vinegar.

9Increase heat to high, bring to a boil. Reduce heat and simmer until around 3 minutes or until thickened.

10Put sprouts in a good sized serving bowl

11Pour the sauce over sprouts, toss.

12Add green onion ends on top.


You can also top with Peanuts and extra red pepper flakes.


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By | 2020-08-22T12:48:56-07:00 March 7th, 2020|0 Comments