Description
A flavorful and healthy twist on the classic Kung Pao dish, featuring crispy roasted Brussels sprouts tossed in a spicy, tangy, and slightly sweet tamari-based sauce, garnished with green onions and roasted peanuts for added crunch.
Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Garnish
- 3-5 small dried red chili peppers
- 2 green onions, sliced (separate green tops from white bottoms)
- 2 cloves garlic, minced
- 1 teaspoon freshly minced ginger
- ¼ cup tamari sauce
- 1 tablespoon rice vinegar
- 1 tablespoon keto brown sugar substitute
- 1 teaspoon sesame oil
- ½ teaspoon xanthan gum (optional)
- 2 tablespoons roasted peanuts (optional)
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out cut side down on a baking sheet in a single layer to ensure even roasting.
- Roast Brussels Sprouts: Roast the Brussels sprouts in the oven for 20-25 minutes until they become golden brown and crispy, checking occasionally to avoid burning.
- Prepare the Sauce Base: While the Brussels sprouts roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the dried red chili peppers, minced garlic, minced ginger, and the white parts of the green onions. Sauté these aromatics for 1-2 minutes until fragrant but not browned.
- Simmer Sauce: Stir in the tamari sauce, rice vinegar, keto brown sugar substitute, and sesame oil. Let the mixture simmer gently for 2-3 minutes to meld the flavors.
- Thicken Sauce (Optional): If using xanthan gum, whisk it into the sauce now to thicken. Remove the skillet from the heat and set aside until the Brussels sprouts are done. If the glaze becomes too thick as it cools, whisk in 1-2 tablespoons of water to loosen it.
- Combine Sauce and Brussels Sprouts: Add the roasted Brussels sprouts to the skillet and toss well to coat them evenly with the sauce. Cook for an additional 1-2 minutes to allow the sprouts to glaze and develop slight caramelization.
- Garnish and Serve: Transfer the glazed Brussels sprouts to a serving dish. Garnish with the green onion tops and roasted peanuts for added texture and flavor. Serve hot and enjoy your Kung Pao Brussels Sprouts!
Notes
- Adjust the number of dried chili peppers to control the spiciness to your preference.
- Xanthan gum is optional but helps thicken the sauce for better adherence to the sprouts.
- The keto brown sugar substitute can be replaced with regular brown sugar if not following a keto diet.
- Roasted peanuts add a nice crunch and authentic Kung Pao flavor but can be omitted for a nut-free version.
- Ensure Brussels sprouts are spread out evenly on the baking sheet to achieve maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Chinese-inspired
