Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish.
Brussels Sprouts belong to cabbage family. They are loathed majorly but these green gems deserve a second chance. This miniature cabbage looking veggie is powerhouse of nutrients. It is rich in Vitamin K and C and they are loaded with fiber. And good news is raw Brussels sprouts are fat free.
I hope you have made your mind to give them a try. Here is a vegan twist on a Chinese take-out, its spicy, crunchy and has a zing! This recipe yields 3-4 servings.
- 2 Tbsp Chili Garlic Sauce
- 1.5 Tbsp Brown Sugar/ maple syrup
- 3 Tbsp Soy Sauce
- 2 tsp corn starch
- 2 tsp sesame oil
- 2 tsp rice/ white vinegar
- 1/2 Tbsp Ginger, grated
- 4 Tbsp Water
- 1 lb Brussels Sprouts, trimmed and halved
- 1 Tbsp Olive Oil
- 2 pinches salt
- 1/2 Tbsp Sesame/ peanut oil
- 1/2 tsp black pepper freshly crushed
- 1/2 cup onion, diced
- 1/4 cup roasted peanuts
- Preheat oven to 400F/180C. Prepare Brussels srpouts by trimming the hard ends and slice them in half lengthwise. Line the baking tray with parchment paper. Transfer sprouts on baking tray. Drizzle olive oil and add salt. Toss to evenly coat. Roast them for 25 mins, flip them after 10 mins. Once done sprouts should be tender and edges should be browned (caramelized).
- After putting sprouts for roasting, its time to make sauce. In a blender combine all the ingredients listed under “For Sauce”. Blend until combined. Keep it aside.
- Add the sesame oil to a skillet and heat. Once hot add diced onions and cook until they start to char. Now add Brussels sprout from thee oven. Saute for 1 mins. Pour the sauce and mix well. Cook till sauce thickens and sprouts are coated. Stir in peanuts and black pepper.
- Serve hot with side of rice, or quinoa.
- You can add firm baked tofu to increase the protein.