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 didn’t 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. That’s how they get you—with those big, pre-packed bags.
Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve 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. It’s a stellar vegetarian appetizer or side dish, and I wouldn’t 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 Appetit’s 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 I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish. It’s 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
- ½ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
Garnishes
- ⅓ cup roasted peanuts (either salted or unsalted)
- ⅓ 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, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ 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. It’s 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 you’d 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 nutritionist’s advice. See our full nutrition disclosure here.
Holy expensive!! Thank goodness the recipe was worth it though – these look fantastic. I really love that sauce!
You can order Sichuan/Szechuan peppercorns from Penzeys and The Spice House. Totally recommend it if you like to make Sichuan food. Also good: these kung pao sweet potatoes I found here: http://appetiteforchina.com/recipes/category/kung-pao-sweet-potatoes
Thank you for sharing, Val! Those sweet potatoes look amazing.
I scoured my local grocery stores awhile back looking for Szechuan peppercorns, and I finally found them at Whole Foods. They were in a tiny box, though, and were quite pricey. I didn’t end up getting them, and I’m sure these sprouts are just fine without the addition of the Szechuan. Yum! I love sprouts in any form and I’m sitting here trying to figure out a time I can make these when my family (who generally aren’t big spicy fans) doesn’t have to eat them.
Sounds really good to me. Thank you
Thank you, Liz! Enjoy. :)
Yum, Chinese Brussel sprouts minus the MSG. It was worth the $25!
Brussels sprouts are one of my favorite veggies! You can find Sichuan peppercorns in Asian grocery stores or online like Amazon. It’s pretty spicy though (more like a numbing kind of spicy).
Now I’m kind of scared to try them. Just added some to my Amazon wish list!
Sichuan peppercorns are easily found online. Won’t mention any specific sellers to avoid looking like biased.
That’s good to know! Thanks, Deb.
I’ve had some misfires recently with Bon Appetite’s recipes. I’ll have to try your version- it looks brilliant.
YUM. My co-op has kung pao brussels sprouts in their deli, and they are one of my favorite sides. I’ve been wondering how to make them at home – these will need to happen this weekend!
I have also waaaay overspent on brussels sprouts in the past. Expensive little delicious nuggets, aren’t they?
Oh fun! I wonder how these compare to your co-ops. Happy holidays, Katie!
I am always looking for a new way to dress up my favorite veggie!
oh my gosh, i can just imagine how delicious brussels sprouts are with that sauce! and i too have been victim of not paying attention at the grocery store and winding up with a huuuuge bill. happy holidays, xo!
Ugh, it happens! Happy holidays, Lindsey!
Kung Pao Brussels Sprouts! It even rhymes, too. That’s genius, Kate! I would have never imagined the combination, but I LIKE IT! I love the flavor and veggie pick. I will cook this….finals are finally behind me, and I feel the need to cook now….you cannot even imagine!
Hooray, I’m so glad you’re done with finals! High five, PL. I remember finishing up finals in college and wrapping up the day with pancakes and beer in sleep-deprived delirium. Sprouts are probably a better option. ;)
i dont know where to find those peppers either, in nepali its called timur and i always ask my mom to send me some. i love the peppery taste but i dont use it that often.
These look delicious! I’ve never head Kung Pao chicken (I’ve never encountered here in my corner of Europe) but I love those flavour combinations and your tofu and Brussels sprouts dish is indeed amazing.
I have Szechuan peppercorns in my cupboard and I fiery dislike the taste. It is indeed spicy in a numbing sort of way, also a cold sensation, like you ate a tube of very minty, frozen toothpaste, or like you’ve been at the dentists and your entire mouth is still anesthetized. The bf however loves it and sprinkles it over every Asian dinner. If you ever get your hands on it, I’m very curious to learn if you’ll get as addicted as he is, seeing as you like your food spicy right?
Hi Evelyn! Well, now I’m wondering if I’ve ever tasted Szechuan peppercorns. That sounds like quite an experience. I love spicy food, but not so spicy that my mouth goes numb and I can’t taste anything else! I’ll try to buy some and find out soon.
Kate, this recipe looks fantastic! Love love love my Brussels and can`t wait to make these!
I`m a definite carnivore but reading your recipes makes me think again! Beautiful site!!
Those bowls!! Be still, my heart. Roasted Brussels sprouts are THE way to go. Love this twist on them!
I feel you on the $25 brussel sprouts. I once bought a head of cabbage and didn’t notice until I got home that I paid $8 for it. Cabbage. Peasant food. I used every ounce of that caviar-dream ingredient. The brussels look amazing, going to have to give it a go!
Eight dollars for cabbage! That’s a lot. Glad you made good use of it.
Bahaha… HEY there are worse things to spend $25 on, girl. And see, this is why you’re awesome- every time I make one of your recipes I know its incredibly well tested. These look delicious :)
Thank you, Emma! :)
I just made this!!!! Delicious!! I didn’t have Siracha, so subbed chili paste – which made it extra spicy! I made extra sauce and we had it over jasmine rice.
My family declared the Kung Pao Brussels Sprouts a big hit!
Love this website!
Awesome! Thank you, Lorraine!
I used sesame in place of olive oil and don’t mix the two, did ground pepper rather than sriracha for the kung pao , did no honey/maple/syrup/peanuts and did tamari which I always use so I sort of kept it close. LOVE brussels sprouts!! Keep cilantro around all the time along with green onions.
Thanks, Judith! Your version sounds great.
Oh I absolutely LOVE this idea!! My kitchen has been so devoid of brussels sprouts lately because I’ve run out of ways to transform them – never would I have thought to make them Asian style!
$25!?!?! Wowza! Well, at least you got a beautiful recipe out of them. But, damn!
I’m always looking for ways to spruce up my Brussels sprouts, so I’m all over this.
Oh I can’t WAIT to try these! Now that I know my husband loves sprouts, I’m all over this :) Also, I’ve made the same mistake with any produce from Whole Foods, it’s just too easy to fill up the bag and not think that grapes would be a million dollars a pound (maybe they were those fancy cotton candy ones :))
Oh man, that always happens to me at Whole Foods. One time, the pistachio bin poured way more pistachios in my bag than I’d intended to get, and I walked out with over $20 in pistachios. ‘spensive!
Where do people shop at that this recipe costs that much? Wow. I’ve never seen brussel sprouts anywhere near that price anywhere that I have lived. Roasting brussel sprouts is the only way I can eat them and then I can’t stop. I’m sure cauliflower and broccoli would be just as delicious using this recipe as well. Perhaps others can find those two veggies at a cheaper price.
They were $4 a pound at Hy-Vee, the grocery store nearest me. Great suggestion on subbing broccoli and cauliflower!
Kate, I can say with absolute confidence that this dish is the best thing I’ve ever made! I added cubed-flash-fried tofu, made 1.5 times the sauce…and just finished what was left over from dinner for lunch. And I’m already thinking about when I can get back to the store to buy more sprouts! I can’t thank you enough for this recipe. :)
Hooray! That’s so great to hear. Thanks, Alexa!
That sounds like I need to try it like that!
This looks great! I think I’m going to make this for a work holiday potluck coming up. But do you think it would taste okay pre-made and cold? Only way to heat it would be microwave- not sure that would be so great.
Honestly, I enjoyed leftovers straight from the fridge! If you can let them warm to room temperature before serving, I think that would be even better.
Goodie! Strong chance these will be on my Christmas menu. Coincidentally I was just checking my local go-to-for-holiday-meal joint and thinking about how everyone loves their roasted Brussels, but they are WAY too salty for me. And PS I make your crispy tofu with honey sesame glaze all the time now by itself as my meal protein, SO yummy :)
Perfect!!! Hope these sprouts are a hit at your home, Margot. So glad you’re loving that tofu!
I like it, you had me sold with Kung Pao.
I cooked the brussels sprouts in the microwave for 5 minutes and then roasted for about 10 minutes. Heated the sauce in the microwave for 1.5 minutes and then poured it over the brussels sprouts and roasted another 10 minutes and it was very tasty. Thanks for the idea! Always looking for new and tasty brussesl sprout recipes.
Awesome! Thanks, Brenda!
nothing says try, try again like spending 25 dollars on brussels sprouts!! these certainly look worth it ;)
Can’t wait to pick up more brussels at the farmers market this weekend.(I won’t mention the price). This is a great recipe.
Hope you get a better deal than I did! Enjoy!
Wow! Looks delicious! I’ll be making this this coming weekend! And I’ll be buying my sprouts from my local market for €1 a kilo as usual. I’ve got no idea why yours are so expensive – daylight robbery if you ask me…
It’s a racket, for sure. I’m glad you can buy sprouts for a reasonable price!
Best sprouts we’ve ever eaten.
Terrific recipe.
We love brussels sprouts here and these look delicious! I’ll have to add less hot sauce though because my kids do not like the spicy. I may have to make a batch just for me so I can have them spicy.
My whole family loves anything Kung-Pao, and I’ve been searching half-heartedly for a recipe for kung-pao sauce on the internet but couldn’t find anything that really resembled what we get at a restaurant. So I resorted to buying a jar from an asian manufacturer, and even that wasn’t really that good. As soon as your recipe was brewing in my sauce pot, I knew I hit the jackpot! It was perfect. I roasted the brussel sprouts with some carrots, broccoli and red onion (and I’ve never tried roasting those veggies until I saw your suggestions for that) and threw in some tofu too. BIg hit!!!! I will double the sauce recipe next time because I like extra to drizzle over the rice I serve with it. Thanks again Kate!
Thank you, Beth! Your version sounds soo good!
Wow. I made these last night and LOVED them. I had no idea Brussels sprouts could be so good. I have avoided them for years, but I’m putting them on the menu. In fact, I think mixed with a little rice or ramen I might have my new weekly lunch for the winter.
Awesome! Thanks, Sarah!
My whole family loves brussel sprouts, i just found shredded at my local Trader Joes, This will be a great side dish to a roasted chicken. Stick it Bon appetite, sometimes we just do it better.-BB
Kate! This is so delicious! Thank you. When we were making it my nine year old said, ‘It’s like a restaurant in here!’ And then my husband commented on how good it smelled, like insanely good. We’re crazy about this dish.
Thank you, Lisa! Hooray!
I just made these, and they were DELICIOUS. My husband said they are the best brussels sprouts he’s ever had. Thank you!
Yes! Glad to hear it. Thank you, Samantha!
I made this for dinner tonight using broccoli since that’s what I had! I used apple cider vinegar instead of rice vinegar and cayenne pepper instead of sriracha (didn’t have any). It was so good with brown rice! I can’t wait to make this again using Brussels sprouts. Thank you for another easy and delicious recipe!
Thank you, Alice! Your broccoli version sounds awesome.
Good plate.
Unfortunatly in Brazil brussels sprouts are very very rare and expenssive.
I suggest putting a field for easy replacement.
cya
Just added a note to suggest broccoli. :)
Made this recipe for a side for Christmas Eve dinner – it was a hit. So delicious. Thank you Cookie and Kate! First time posting on your blog. New Years resolution is to make at least one new vegetarian recipe a week and your blog seems to be my go to…can’t thank you enough for the delicious recipes!
Thank you for letting me know, Julie! I’m so glad the sprouts were a hit at your table. Delighted to hear that you’ve been enjoying my other recipes, too!
My husband and I LOVED this – totally delicious, nom nom nom! Thanks for sharing the recipe!!
Glad you enjoyed the sprouts, too!
These were hands down amazing! I wish I had taken a photo as they were beautiful as well. I didn’t have peanuts so I roasted a few raw cashews and chopped them on top…awesome! My husband and I ate the entire batch for dinner!!! This sauce is so wonderful that I think I may expand it next time. I’m thinking about making a bit more sauce and cooking some mushrooms, peppers and onions. Put this on top of some rice for a veggie based Chinese style meal…yum!!!
Made these for dinner last night. SUPER DELICIOUS and easy. Thank you!
Hello from London! I just made this recipe for myself and my husband for Chinese New Year. It was perfect. We both loved it so much that we resolved to make it next time we have friends over for lunch. Thanks! xx
Made this for dinner today. So. Good. Even my kids (1.5 and 4 years old) ate it. We also LOVE your oatmeal waffles!
Mae these yesterday. Fantastic! http://1scale.blogspot.com/2016/04/eating-right-rachael-way.html
This was hands down the best brussels sprouts dish I’ve ever had! Thank you for making your recipes so easy to follow and reliable. As a debt-laden new grad, I also appreciate the fact that your recipes are usually low cost, if we have the right things in our pantry.This will definitely become my new signature dish at all of our “fancy” dinners.
Awesome! Forgot the garlic the first time I made them and they were still delicious. I doubled the recipe the second time and roasted some broccoli along with the brussel sprouts. Out of this world good and healthy too.
Omg! Kate, you don’t disappoint. Every recipe I try from your blog has been fantastic. This one takes it over the top. Superb! Many blessings to you!
Thank you so much, Gaby!