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Kung Pao Brussels Sprouts Recipe

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★★★★★

4.5 from 94 reviews

A flavorful Kung Pao Brussels Sprouts recipe featuring crispy roasted sprouts tossed in a spicy, tangy, and slightly sweet tamari-based sauce, finished with crunchy roasted peanuts and fresh green onions. This dish offers a delicious twist on the classic kung pao flavor profile, perfect as a vegetarian appetizer or side dish.

Ingredients

Scale

Brussels Sprouts

  • 1 pound Brussels sprouts (trimmed and halved)
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste

Sauce and Seasoning

  • 3–5 small dried red chili peppers
  • 2 green onions (sliced, keep greens and whites separate)
  • 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, for thickening)

Garnish

  • 2 tablespoons roasted peanuts (optional)
  • Green onion tops (from sliced green onions)

Instructions

  1. Prepare and Roast 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 on a baking sheet in a single layer, cut side down. Roast for 20 to 25 minutes until they are golden brown and crispy.
  2. Make the Kung Pao Sauce Base: 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, fresh ginger, and the white parts of the green onions. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
  3. Add Sauce Ingredients and Thicken: Stir in the tamari sauce, rice vinegar, keto brown sugar substitute, and sesame oil. Let the sauce simmer gently for 2 to 3 minutes. If using xanthan gum, whisk it in now to thicken the sauce. Remove the skillet from heat. If the sauce becomes too thick as it cools, whisk in one to two tablespoons of water to adjust the consistency.
  4. Combine Brussels Sprouts with Sauce: Once the Brussels sprouts are roasted, add them to the skillet with the sauce. Toss well so they’re evenly coated. Cook for an additional 1 to 2 minutes over medium heat, allowing the sprouts to become glazed and slightly caramelized.
  5. Garnish and Serve: Transfer the glazed Brussels sprouts to a serving dish. Garnish with the green onion tops and roasted peanuts if using. Serve hot and enjoy this savory, spicy, and crunchy Kung Pao Brussels Sprouts recipe.

Notes

  • For a milder version, reduce the number of dried chili peppers or remove them entirely.
  • Xanthan gum is optional; it helps thicken the sauce but can be omitted if unavailable.
  • This recipe is naturally gluten-free when using tamari sauce and keto-friendly with the brown sugar substitute.
  • Roasted peanuts add a crunchy texture but can be omitted or substituted with other nuts like cashews or almonds.
  • Adjust the sweetness and tang by varying the amount of brown sugar substitute and rice vinegar to your taste.
  • Make sure Brussels sprouts are dry before tossing with oil to ensure they roast crispy.

Keywords: Kung Pao Brussels Sprouts, Roasted Brussels Sprouts, Chinese-style Brussels Sprouts, Gluten Free Vegan Side Dish, Spicy Brussels Sprouts

Find it online: https://tastybella.com/kung-pao-brussels-sprouts-recipe/