Kung Pao Brussels Sprouts
Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish.
Updated by Kathryne Taylor on August 29, 2024
May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didnโt mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. Thatโs how they get youโwith those big, pre-packed bags.
Then, I was a terrible customer and read email during check-out and didnโt even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts werenโt even good sprouts. Iโve been robbed.
My only consolation is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted my Brussels sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. Itโs a stellar vegetarian appetizer or side dish, and I wouldnโt judge if you wanted to eat it for dinner on its own.
This recipe has actually been ten months in the making. I became completely enamored with the concept when I found it in the pages of Bon Appetitโs February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.
Fast forward to December and Iโm craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldnโt come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish. Itโs one of my favorite recipes, so I played around with it and here we are.
My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!
Watch How to Make Kung Pao Brussels Sprouts
Kung Pao Brussels Sprouts
Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish. Recipe yields 4 side servings.
Ingredients
Roasted Brussels sprouts
- 2 pounds Brussels sprouts (smaller sprouts are better)
- 2 tablespoons extra virgin olive oil
Kung Pao sauce
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ยฝ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
Garnishes
- โ cup roasted peanuts (either salted or unsalted)
- โ cup chopped green onion (both green and white parts), about 3 green onions
- 2 tablespoons fresh cilantro leaves, chopped (optional)
- Red pepper flakes (optional)
Instructions
- To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ยฝ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if youโd like (mine was just right with 1 ยฝ teaspoons sriracha, but I love spicy food).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 4 to 5 minutes. Itโs done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
- Let the roasted sprouts cool for a few minutes, then transfer them to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if youโd like a little extra heat (and color).
Notes
Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.
Make it peanut-free: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
Change it up: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
ย
Delish!
Thank you, Nathalie!
Outstanding flavor!
Thank you, Kay! Iโm glad you enjoyed it.
I have everything BUT sesame sauce โฆ Can I still make this ??
The sesame really adds to the overall flavor.
SO GOOD, Iโm making this for the second time this week, my toddler loves it too! Thank you for the fab recipe.
YUM! I came across this recipe from your recent FB post. Will double the sauce next time. But totally hit the spot. As another user mentioned, I also subbed Coconut Aminos and Red Wine Vinegar since thatโs what was on hand. Added Zucchini and Red Onion. Tossed over rice and shrimp. Great stir fry on a rainy Friday night! Thank you for great recipes.
Wow! This recipe is incredible! I love it so much, I serve it with cashews and scallions over rice and itโs perfect! I came across this recipe two weeks ago and have made it 4 times since! Making it again tonight! Thank you!
Iโm glad you loved it, Sara! I appreciate your review.
This is so good and so easy! Loved it so much I modified the recipe just a little bit to make a steak marinade! Followed the recipe for the Brussels sprouts and made extra for the steak. This is a new favorite dish!
Delicious. I used cooked frozen Brussels sprouts that I hadnโt wanted the day before, tossed them with fresh garlic oil and roasted at 425 for a few minutes. Left out garlic from the sauce recipe because garlic already on sprouts. Made sauce while sprouts in oven, then put together as you instructed. Always amazing when things come out so good!
Elaine
Thank you for sharing, Elaine!
The sauce is super simple to make and adds SO much in terms of dressing up plain olโ roasted brussels sprouts. I always buy the teeny tiny brussels sprouts so I can cut the roasting time down (this leads to less of the dreaded cruciferous smell lingering in the kitchen after dinner!)
Served with baked tofu and rice for a craveable weeknight dinner.
I made the Kung Pao Brussels Sprouts and OMG, it is so so good.
Served it over rice. It will definitely be at the top of my favorite foods list. Thank you so much for sharing the recipe.
Thatโs great to hear, Margaret!
My husband and I loved this recipe. I made it into a meal by tossing sautรฉed shrimp, with the Brussels sprouts and a double recipe of the sauce. I put this all over spaghetti squash! Absolutely delicious!
This is delicious and amazing. Didnโt have any peanuts so used toasted pumpkin seeds instead
Thank you for your review, Claire! I appreciate your review.
Great recipe and versatile. Putting it on top of ramen noodles. Great idea
Thank you, Shannon!
This was so good! Iโm a big fan of brussels sprouts and always looking for new ways to enjoy them. The sauce wasnโt as thick as I thought it would be but I didnโt mind. I had couscous on same plate and it soaked it up beautifully.
Great to hear, Jill!
Was absolutely delicious
Great to hear, Morgan!
Delicious!
My husband is eager to make it again. Iโm eager to eat it again.
I think we didnโt reduce the sauce enough. Flavor was wonderful, but next time weโll let it go further. Definitely a keeper.
Excellent recipe, Iโve made them several times, our favorite
excellent flavor! Authentic taste
Oh wow! Iโm so thankful for this recipe. The sauce is so delicious & easy! My 15 year old son was in charge of the sauce and we both decided the result was better than PF Changs (which is what inspired us to find a recipe). We had all ingredients on hand! I cut the brussels into thirds, coated them in olive oil, salt, and pepper then cooked them in the air fryer at 400 for 12 minutes. YUM! We will definitely be making these again and again.
Great to hear, Diane!
Hi, Kate โ Would if be OK to roast Brussels the day before, warm in oven/toss with sauce so can made in advance for Thanksgiving? SO excited about offering to guests!
This is best right away. You can have them as leftovers, but it wouldnโt quite be the same.
Appreciate your response, Kate. Iโd hoped to roast them on Wed, then on Thursday bring to room temp, then warm & mix with the sauceโฆ.Iโll make it all Thursday according to your recommendation โ canโt wait to try! Thanksโฆ.
Youโre welcome, Nancy!
Can I make the sauce ahead of time and how do you suggest reheating it?
I recommend this best as written.
What a fantastic way to use up leftover Brussels! Iโll be making this again and again and my husband loved it! Thank you for sharing this wonderful recipe with us!
This was a fabulous dressing. I used half maple and half honey. I will be making this again for my husbandโs birthday dinner with the family. I will be making this dressing FOREVER, thatโs how good it is. Now, how do I make Kung Pao shrimp or chicken? Thanks, your recipes are always good and dependable.
Delicious! Thank you!
I could eat this every day for the rest of my life. I had a massive bag of tiny sprouts that tbh Iโd be fine eating just roasted with live oil, salt and pepper. And many did get eaten while waiting for the sauce, but miraculously I had enough for leftovers. Tossed with cooked sorghum, green onions and more sriracha. My office mates eating meal prepped chicken breast and rice are going to be jealous .
I made this recipe to copy cat a local restaurant (Great Basin) and it turned out even better than the restaurantโs recipe. Iโm not gonna lie I love extra sauce and strong flavors so I left everything the same but doubled the sauce and garnish recipe, it was perfect!! Definitely making this again over some rice with baked tofu. Amazing recipe, my wife and mother in law loved it as well!
If one wanted to add broccoli โ and green pepper โ how would one modify the ratio of brussels so as not to have to make more sauce? And would one need to modify the cooking time?
Also, if one had neither honey or maple syrup, could one sub brown sugar or sugar + molasses? If so, how much?
Thanks!
Hello,
You could substitute equal amounts of broccoli by weight. Green pepper might take a little longer in the oven depending on how crisp or soft you prefer it. Maple syrup is sweeter than brown sugar, so you might want to add slightly more, and you would need a little more liquid to get it to the right consistency.
Thank you, Kate. This was a surprise hit with my husband. I turned it from a side dish to a meal, adding tofu and serving over rice with a larger amount of sauce. Yum!!
Delicious! I make your roasted sprouts often, but this sauce is delicious. Iโve also used it on roasted asparagus and green beans. Peanut free here, but halved cashews are a great substitute.