Description
These Kung Pao Brussels Sprouts are a delightful twist on the classic Chinese dish, featuring crispy roasted Brussels sprouts coated in a savory, slightly spicy sauce. Topped with peanuts and green onions, this flavorful side dish is sure to impress!
Ingredients
For the Roasted Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Kung Pao Sauce:
- 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
- Roast the Brussels Sprouts: Preheat the oven to 425°F (220°C). Toss halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy.
- Prepare the Kung Pao Sauce: In a skillet, heat 1 tablespoon olive oil. Add chili peppers, garlic, ginger, and white parts of green onions. Sauté until fragrant. Stir in tamari sauce, rice vinegar, brown sugar substitute, and sesame oil. Simmer for 2-3 minutes. Add xanthan gum if desired to thicken.
- Combine and Glaze: Toss roasted Brussels sprouts in the sauce in the skillet. Cook for 1-2 minutes until glazed and caramelized.
- Serve: Transfer to a dish, garnish with green onion tops and peanuts. Serve hot and enjoy!
Notes
- 1 serving size = 1 cup
- If the xanthan gum thickens the glaze too much, whisk in 1-2 spoonfuls of water to thin the glaze before tossing it with the Brussels sprouts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 3g
- Sodium: 873mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
