Name: Kung Pao Brussel Sprouts Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; Salt and pepper to taste; 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)

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If you’re searching for a bold, flavor-packed veggie side dish that blows everyone away, let me introduce you to Kung Pao Brussel Sprouts. Crispy roasted Brussels sprouts, tossed in a sticky-sweet, spicy-savory sauce, get finished with toasty peanuts and green onion—delivering a vibrant twist on a classic Chinese favorite. This dish is effortless enough for weeknights but dazzling enough to steal the spotlight at any gathering. The magic is in the zingy sauce and the irresistible contrast between the caramelized sprouts and the bright, punchy aromatics. Trust me, you’ll be popping these little flavor bombs faster than popcorn!

Kung Pao Brussel Sprouts Recipe - Recipe Image

Ingredients You’ll Need

Every component in Kung Pao Brussel Sprouts has a crucial role, layering in depth, color, and texture. Even better? The list is short and sweet, and you might already have most of these gems in your pantry or fridge.

Brussels sprouts: Halved to get those perfectly caramelized edges and to let the sauce cling to every crispy bite.
Olive oil: Helps the sprouts roast to golden perfection, and adds a subtle richness to the stir-fry.
Red chili peppers (small, dried): Bring the signature Kung Pao heat—use more or less based on your spice preference.
Green onions: The white parts infuse the sauce, while the green tops add a fresh, peppery finish.
Garlic: Minced for big aroma and that essential umami punch.
Ginger: Freshly grated for its zesty bite and unmistakable warmth.
Tamari sauce: This gluten-free alternative to soy sauce delivers deep, savory complexity.
Rice vinegar: Balances the dish with a subtle tang.
Keto brown sugar substitute: Keeps it lower in carbs but just as glossy and crave-worthy—regular brown sugar works if you prefer.
Sesame oil: Just a dash brings nutty, toasty intensity true to Kong Pao flavors.
Xanthan gum (optional): Thickens the sauce to that irresistible glaze—skip if you want a thinner finish.
Roasted peanuts (optional): Traditional for a pop of crunch and that signature Kung Pao contrast.

How to Make Kung Pao Brussel Sprouts

Step 1: Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C) and line a baking sheet for easy cleanup. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down on the tray to maximize caramelization—this is the secret to those crispy, golden edges that soak up the sauce later. Roast for 20 to 25 minutes, until gorgeously browned and irresistible.

Step 2: Sauté the Aromatics

While the sprouts work their magic in the oven, grab a large skillet and heat the rest of your olive oil over medium heat. Add the dried red chilies, minced garlic, fresh ginger, and the white parts of your green onions. Sauté for 1 to 2 minutes, just until everything is fragrant and sizzling (but before the garlic browns). This base forms the heart of your Kung Pao Brussel Sprouts flavor explosion.

Step 3: Make the Sauce

Pour in tamari sauce, rice vinegar, your sweetener of choice, and sesame oil to the skillet, stirring well. Let it simmer for 2 to 3 minutes so everything melds. If you like a thicker glaze, sprinkle in xanthan gum and whisk thoroughly—just a little transforms the sauce into a clingy, sticky dream! Take it off the heat while waiting for the sprouts, and don’t worry if it thickens too much; a splash of water brings it right back to perfect.

Step 4: Combine and Glaze

Add the hot, crispy Brussels sprouts straight from the oven to your skillet of aromatic sauce. Toss them gently to coat every bite in flavor. Let them cook together for another 1 to 2 minutes, allowing the sauce to bubble and lightly caramelize right onto the sprouts. The transformation is magical—shiny, sticky, and absolutely mouthwatering.

Step 5: Finish and Serve

Transfer your Kung Pao Brussel Sprouts to a pretty serving dish. Scatter the green onion tops and a handful of crunchy roasted peanuts over the top for layers of color and crunch. Serve hot, and watch the whole plate disappear.

How to Serve Kung Pao Brussel Sprouts

Garnishes

Don’t skip the finishing touches! Sliced green onion tops make the colors pop and bring fresh bite to every forkful. A shower of roasted peanuts adds classic Kung Pao crunch. A sprinkle of sesame seeds or a few extra chili flakes also kick up the presentation and taste if you’re feeling fancy.

Side Dishes

Kung Pao Brussel Sprouts are just as happy paired with steamy jasmine rice or cauli-rice as they are tucked alongside your favorite stir-fry mains. Try them next to grilled chicken, seared tofu, or a juicy pork chop. They even double as a show-off appetizer when you want your guests to rave before the main course.

Creative Ways to Present

Turn these Kung Pao Brussel Sprouts into an unforgettable small plate by skewering them on bamboo picks for party bites. Or tuck leftovers into a wrap or salad bowl with a drizzle of the extra glaze—everyone will think you ordered in from your favorite Asian bistro!

Make Ahead and Storage

Storing Leftovers

Let the Kung Pao Brussel Sprouts cool to room temperature, then transfer them to an airtight container. They’ll stay delicious in the fridge for up to 3 days—perfect for weekday lunches that never feel like leftovers.

Freezing

Freezing isn’t ideal since the Brussels sprouts can lose their crunch and the sauce turns runny, but in a pinch, you can freeze them for up to a month. Just expect the texture to soften when reheated.

Reheating

To bring back the best flavor and crispness, reheat Kung Pao Brussel Sprouts in a hot skillet or a 400°F oven for a few minutes, rather than the microwave. If the sauce has thickened in the fridge, add just a teaspoon or two of water to help loosen everything up as they heat.

FAQs

Can I make Kung Pao Brussel Sprouts without peanuts?

Absolutely! The roasted peanuts add crunch and that signature nutty layer, but you can leave them off or swap for cashews or sunflower seeds if you need a nut-free option.

What if I don’t have xanthan gum?

No worries—just skip it! Your Kung Pao Brussel Sprouts will still be loaded with sticky-saucy flavor, but the glaze will be just a bit thinner. For a natural thickener, try a cornstarch slurry stirred in at the end.

How spicy are these Brussel sprouts?

The heat depends entirely on how many dried chilies you toss in and how spicy those peppers are! Start with fewer, taste, and adjust to your comfort level. Removing the seeds also helps dial things down.

Are Kung Pao Brussel Sprouts gluten-free?

Yes! As long as you use tamari instead of soy sauce, this dish is completely gluten-free—making it a great side for all kinds of dietary needs.

Can I prep anything ahead of time?

Certainly—trim and halve your Brussels sprouts and slice your green onions up to a day ahead, storing them in airtight containers in the fridge. That way, all you need to do is toss and cook when dinnertime hits.

Final Thoughts

If there’s one dish guaranteed to convert even the staunchest Brussels sprouts skeptic, it’s Kung Pao Brussel Sprouts. They’re bright, zippy, and bursting with crave-worthy textures—give them a try and let them steal the show at your next dinner. Trust me, everyone will be asking for seconds!