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Brussel Sprouts Kung Pao Style
Susan J.
You are going to love these Brussel Sprouts with an Asian flair.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course
Side Dishes
Cuisine
American/Asian
Servings
4
Ingredients
1x
2x
3x
2
pds
Brussels Sprouts trimmed and cut in half
including leaves that fall off
3
tbsp
extra virgin olive oil
1
tsp
salt
.5
tsp
teaspoon pepper
4
garlic cloves sliced
4
green onions
the white part (save the green ends for topping
1
tbsp
fresh ginger
1
tsp
hot pepper flakes
1
quarter cup soy sauce
1
tbsp
pure maple syrup
2
tbsp
rice vinegar
or white vinegar in a pinch
Instructions
Heat oven to 425°F
Toss 2 pounds Brussels sprouts (trimmed and halved) with 3 tablespoons vegetable oil, ¾ teaspoon salt, and ½ teaspoon freshly-ground black pepper
Place on lined baking sheet and spread them out.
Roast Brussels Sprouts for 20 minutes until browned, turning halfway through.
While Brussels Sprouts roast, Meanwhile, heat 1 tablespoon oil over medium heat in a small sauce pan.
Add chopped garlic cloves, the white green parts, fresh ginger, and the crushed red pepper flakes.
Cook, stirring, for around 30 seconds.
Add soy sauce, 3 pure maple syrup and rice vinegar.
Increase heat to high, bring to a boil. Reduce heat and simmer until around 3 minutes or until thickened.
Put sprouts in a good sized serving bowl
Pour the sauce over sprouts, toss.
Add green onion ends on top.
Serve and Enjoy!
Notes
You can also top it with Peanuts and extra red pepper flakes.
Keyword
brussel sprouts, Kung Pao, Vegetable
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