Dinner

Kung Pao Brussels Sprouts Recipe

ByMaya bella February 13, 2026February 13, 2026

Introduction

Kung Pao Brussels Sprouts put a bold, spicy twist on a classic vegetable side dish. Roasted until crispy and coated in a savory, tangy sauce, this recipe brings Asian-inspired flavors to your table in a fresh and exciting way.

A white bowl filled with about three layers of roasted Brussels sprouts on a white marbled surface. The Brussels sprouts are golden brown with some dark char marks, showing crispy textures. Scattered on top are whole dried red chili peppers with a shiny, wrinkled surface, chopped green onions adding bright green small pieces, and light brown peanuts adding a crunchy look. The bowl sits partly on a white and blue striped cloth with a waffle texture. In the background, there are some ginger, black chopsticks, and fresh green onion stalks placed casually. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons olive oil
3-5 small dried red chili peppers
2 green onions (sliced, separate the green tops from the white bottoms)
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
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

Step 1: Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a baking sheet, cut side down. Roast for 20-25 minutes until golden brown and crispy.
Step 2: While the 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, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Step 3: Stir in the tamari sauce, rice vinegar, keto brown sugar substitute, and sesame oil. Let the sauce simmer for 2-3 minutes. If using xanthan gum, whisk it in now to thicken the sauce. Remove from heat and set aside. If the sauce becomes too thick while cooling, whisk in 1 to 2 tablespoons of water to thin it.
Step 4: Add the roasted Brussels sprouts to the skillet and toss to coat evenly in the sauce. Cook for 1-2 minutes until the sprouts are well glazed and slightly caramelized.
Step 5: Transfer the coated Brussels sprouts to a serving dish. Garnish with the green onion tops and roasted peanuts. Serve hot and enjoy!

Tips & Variations

For extra crunch, toast the peanuts lightly before adding.
Adjust the number of dried chili peppers to control the heat level.
Use soy sauce instead of tamari for a more traditional flavor, but note that it contains gluten.
Omit xanthan gum if you prefer a thinner sauce or want to keep it simple.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the crispiness. Avoid microwaving directly, as it may make the Brussels sprouts soggy.