Roasted Brussels sprouts tossed with spicy Kung Pao sauce! This is a delicious vegetarian appetizer or side dish inspired by a popular Chinese dish. Recipe yields 4 side servings.
Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze.
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.
Make it peanut-free: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
Change it up: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!
Recipe from Cookie and Kate: https://cookieandkate.com/kung-pao-brussels-sprouts-recipe/