May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didn’t mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. That’s how they get you—with those big, pre-packed bags.
Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve been robbed.
My only consolation is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted my Brussels sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. It’s a stellar vegetarian appetizer or side dish, and I wouldn’t judge if you wanted to eat it for dinner on its own.
This recipe has actually been ten months in the making. I became completely enamored with the concept when I found it in the pages of Bon Appetit’s February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.
Fast forward to December and I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish. It’s one of my favorite recipes, so I played around with it and here we are.
My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!
Watch How to Make Kung Pao Brussels Sprouts
Kung Pao Brussels Sprouts
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side
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.
Ingredients
Roasted Brussels sprouts
- 2 pounds Brussels sprouts (smaller sprouts are better)
- 2 tablespoons extra virgin olive oil
Kung Pao sauce
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ½ to 2 teaspoons sriracha, to taste
- 2 cloves garlic, pressed or minced
Garnishes
- ⅓ cup roasted peanuts (either salted or unsalted)
- ⅓ cup chopped green onion (both green and white parts), about 3 green onions
- 2 tablespoons fresh cilantro leaves, chopped (optional)
- Red pepper flakes (optional)
Instructions
- To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 4 to 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
- Let the roasted sprouts cool for a few minutes, then transfer them to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).
Notes
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!
▸ Nutrition Information
Katrina
Holy expensive!! Thank goodness the recipe was worth it though – these look fantastic. I really love that sauce!
val
You can order Sichuan/Szechuan peppercorns from Penzeys and The Spice House. Totally recommend it if you like to make Sichuan food. Also good: these kung pao sweet potatoes I found here: http://appetiteforchina.com/recipes/category/kung-pao-sweet-potatoes
Kate
Thank you for sharing, Val! Those sweet potatoes look amazing.
Hannah Elizabeth
I scoured my local grocery stores awhile back looking for Szechuan peppercorns, and I finally found them at Whole Foods. They were in a tiny box, though, and were quite pricey. I didn’t end up getting them, and I’m sure these sprouts are just fine without the addition of the Szechuan. Yum! I love sprouts in any form and I’m sitting here trying to figure out a time I can make these when my family (who generally aren’t big spicy fans) doesn’t have to eat them.
Liz
Sounds really good to me. Thank you
Kate
Thank you, Liz! Enjoy. :)
Karen @ Seasonal Cravings
Yum, Chinese Brussel sprouts minus the MSG. It was worth the $25!
Emily L
Brussels sprouts are one of my favorite veggies! You can find Sichuan peppercorns in Asian grocery stores or online like Amazon. It’s pretty spicy though (more like a numbing kind of spicy).
Kate
Now I’m kind of scared to try them. Just added some to my Amazon wish list!
Deb n Daisy
Sichuan peppercorns are easily found online. Won’t mention any specific sellers to avoid looking like biased.
Kate
That’s good to know! Thanks, Deb.
Allyson
I’ve had some misfires recently with Bon Appetite’s recipes. I’ll have to try your version- it looks brilliant.
Katie @ Veggie and the Beast
YUM. My co-op has kung pao brussels sprouts in their deli, and they are one of my favorite sides. I’ve been wondering how to make them at home – these will need to happen this weekend!
I have also waaaay overspent on brussels sprouts in the past. Expensive little delicious nuggets, aren’t they?
Kate
Oh fun! I wonder how these compare to your co-ops. Happy holidays, Katie!
Libby
I am always looking for a new way to dress up my favorite veggie!
lindsey
oh my gosh, i can just imagine how delicious brussels sprouts are with that sauce! and i too have been victim of not paying attention at the grocery store and winding up with a huuuuge bill. happy holidays, xo!
Kate
Ugh, it happens! Happy holidays, Lindsey!
PL
Kung Pao Brussels Sprouts! It even rhymes, too. That’s genius, Kate! I would have never imagined the combination, but I LIKE IT! I love the flavor and veggie pick. I will cook this….finals are finally behind me, and I feel the need to cook now….you cannot even imagine!
Kate
Hooray, I’m so glad you’re done with finals! High five, PL. I remember finishing up finals in college and wrapping up the day with pancakes and beer in sleep-deprived delirium. Sprouts are probably a better option. ;)
dixya | food, pleasure, and health
i dont know where to find those peppers either, in nepali its called timur and i always ask my mom to send me some. i love the peppery taste but i dont use it that often.
Evelyn
These look delicious! I’ve never head Kung Pao chicken (I’ve never encountered here in my corner of Europe) but I love those flavour combinations and your tofu and Brussels sprouts dish is indeed amazing.
I have Szechuan peppercorns in my cupboard and I fiery dislike the taste. It is indeed spicy in a numbing sort of way, also a cold sensation, like you ate a tube of very minty, frozen toothpaste, or like you’ve been at the dentists and your entire mouth is still anesthetized. The bf however loves it and sprinkles it over every Asian dinner. If you ever get your hands on it, I’m very curious to learn if you’ll get as addicted as he is, seeing as you like your food spicy right?
Kate
Hi Evelyn! Well, now I’m wondering if I’ve ever tasted Szechuan peppercorns. That sounds like quite an experience. I love spicy food, but not so spicy that my mouth goes numb and I can’t taste anything else! I’ll try to buy some and find out soon.
Tez @ Chile and Salt
Kate, this recipe looks fantastic! Love love love my Brussels and can`t wait to make these!
I`m a definite carnivore but reading your recipes makes me think again! Beautiful site!!
Emilie @ Emilie Eats
Those bowls!! Be still, my heart. Roasted Brussels sprouts are THE way to go. Love this twist on them!
lisa @ garlicandzest.com
I feel you on the $25 brussel sprouts. I once bought a head of cabbage and didn’t notice until I got home that I paid $8 for it. Cabbage. Peasant food. I used every ounce of that caviar-dream ingredient. The brussels look amazing, going to have to give it a go!
Kate
Eight dollars for cabbage! That’s a lot. Glad you made good use of it.
Emma {Emma's Little Kitchen}
Bahaha… HEY there are worse things to spend $25 on, girl. And see, this is why you’re awesome- every time I make one of your recipes I know its incredibly well tested. These look delicious :)
Kate
Thank you, Emma! :)
Lorraine
I just made this!!!! Delicious!! I didn’t have Siracha, so subbed chili paste – which made it extra spicy! I made extra sauce and we had it over jasmine rice.
My family declared the Kung Pao Brussels Sprouts a big hit!
Love this website!
Kate
Awesome! Thank you, Lorraine!
Judith
I used sesame in place of olive oil and don’t mix the two, did ground pepper rather than sriracha for the kung pao , did no honey/maple/syrup/peanuts and did tamari which I always use so I sort of kept it close. LOVE brussels sprouts!! Keep cilantro around all the time along with green onions.
Kate
Thanks, Judith! Your version sounds great.
Sophie
Oh I absolutely LOVE this idea!! My kitchen has been so devoid of brussels sprouts lately because I’ve run out of ways to transform them – never would I have thought to make them Asian style!
Brian @ A Thought For Food
$25!?!?! Wowza! Well, at least you got a beautiful recipe out of them. But, damn!
I’m always looking for ways to spruce up my Brussels sprouts, so I’m all over this.
Abby @ The Frosted Vegan
Oh I can’t WAIT to try these! Now that I know my husband loves sprouts, I’m all over this :) Also, I’ve made the same mistake with any produce from Whole Foods, it’s just too easy to fill up the bag and not think that grapes would be a million dollars a pound (maybe they were those fancy cotton candy ones :))
Kate
Oh man, that always happens to me at Whole Foods. One time, the pistachio bin poured way more pistachios in my bag than I’d intended to get, and I walked out with over $20 in pistachios. ‘spensive!
Robyn
Where do people shop at that this recipe costs that much? Wow. I’ve never seen brussel sprouts anywhere near that price anywhere that I have lived. Roasting brussel sprouts is the only way I can eat them and then I can’t stop. I’m sure cauliflower and broccoli would be just as delicious using this recipe as well. Perhaps others can find those two veggies at a cheaper price.
Kate
They were $4 a pound at Hy-Vee, the grocery store nearest me. Great suggestion on subbing broccoli and cauliflower!
Alexa
Kate, I can say with absolute confidence that this dish is the best thing I’ve ever made! I added cubed-flash-fried tofu, made 1.5 times the sauce…and just finished what was left over from dinner for lunch. And I’m already thinking about when I can get back to the store to buy more sprouts! I can’t thank you enough for this recipe. :)
Kate
Hooray! That’s so great to hear. Thanks, Alexa!
Bethy
That sounds like I need to try it like that!
Becky Bernstein
This looks great! I think I’m going to make this for a work holiday potluck coming up. But do you think it would taste okay pre-made and cold? Only way to heat it would be microwave- not sure that would be so great.
Kate
Honestly, I enjoyed leftovers straight from the fridge! If you can let them warm to room temperature before serving, I think that would be even better.
Margot D
Goodie! Strong chance these will be on my Christmas menu. Coincidentally I was just checking my local go-to-for-holiday-meal joint and thinking about how everyone loves their roasted Brussels, but they are WAY too salty for me. And PS I make your crispy tofu with honey sesame glaze all the time now by itself as my meal protein, SO yummy :)
Kate
Perfect!!! Hope these sprouts are a hit at your home, Margot. So glad you’re loving that tofu!
Amy
I like it, you had me sold with Kung Pao.
Brenda
I cooked the brussels sprouts in the microwave for 5 minutes and then roasted for about 10 minutes. Heated the sauce in the microwave for 1.5 minutes and then poured it over the brussels sprouts and roasted another 10 minutes and it was very tasty. Thanks for the idea! Always looking for new and tasty brussesl sprout recipes.
Kate
Awesome! Thanks, Brenda!
Gaby Dalkin
nothing says try, try again like spending 25 dollars on brussels sprouts!! these certainly look worth it ;)
Marysia
Can’t wait to pick up more brussels at the farmers market this weekend.(I won’t mention the price). This is a great recipe.
Kate
Hope you get a better deal than I did! Enjoy!
elaine
Wow! Looks delicious! I’ll be making this this coming weekend! And I’ll be buying my sprouts from my local market for €1 a kilo as usual. I’ve got no idea why yours are so expensive – daylight robbery if you ask me…
Kate
It’s a racket, for sure. I’m glad you can buy sprouts for a reasonable price!
Pete
Best sprouts we’ve ever eaten.
Terrific recipe.
Stephanie
We love brussels sprouts here and these look delicious! I’ll have to add less hot sauce though because my kids do not like the spicy. I may have to make a batch just for me so I can have them spicy.
Beth
My whole family loves anything Kung-Pao, and I’ve been searching half-heartedly for a recipe for kung-pao sauce on the internet but couldn’t find anything that really resembled what we get at a restaurant. So I resorted to buying a jar from an asian manufacturer, and even that wasn’t really that good. As soon as your recipe was brewing in my sauce pot, I knew I hit the jackpot! It was perfect. I roasted the brussel sprouts with some carrots, broccoli and red onion (and I’ve never tried roasting those veggies until I saw your suggestions for that) and threw in some tofu too. BIg hit!!!! I will double the sauce recipe next time because I like extra to drizzle over the rice I serve with it. Thanks again Kate!
Kate
Thank you, Beth! Your version sounds soo good!
Sarah
Wow. I made these last night and LOVED them. I had no idea Brussels sprouts could be so good. I have avoided them for years, but I’m putting them on the menu. In fact, I think mixed with a little rice or ramen I might have my new weekly lunch for the winter.
Kate
Awesome! Thanks, Sarah!
Beth Nydick
My whole family loves brussel sprouts, i just found shredded at my local Trader Joes, This will be a great side dish to a roasted chicken. Stick it Bon appetite, sometimes we just do it better.-BB
Lisa
Kate! This is so delicious! Thank you. When we were making it my nine year old said, ‘It’s like a restaurant in here!’ And then my husband commented on how good it smelled, like insanely good. We’re crazy about this dish.
Kate
Thank you, Lisa! Hooray!
Samantha
I just made these, and they were DELICIOUS. My husband said they are the best brussels sprouts he’s ever had. Thank you!
Kate
Yes! Glad to hear it. Thank you, Samantha!
Alice
I made this for dinner tonight using broccoli since that’s what I had! I used apple cider vinegar instead of rice vinegar and cayenne pepper instead of sriracha (didn’t have any). It was so good with brown rice! I can’t wait to make this again using Brussels sprouts. Thank you for another easy and delicious recipe!
Kate
Thank you, Alice! Your broccoli version sounds awesome.
Jean Phillipe Lafond
Good plate.
Unfortunatly in Brazil brussels sprouts are very very rare and expenssive.
I suggest putting a field for easy replacement.
cya
Kate
Just added a note to suggest broccoli. :)
Julie G
Made this recipe for a side for Christmas Eve dinner – it was a hit. So delicious. Thank you Cookie and Kate! First time posting on your blog. New Years resolution is to make at least one new vegetarian recipe a week and your blog seems to be my go to…can’t thank you enough for the delicious recipes!
Kate
Thank you for letting me know, Julie! I’m so glad the sprouts were a hit at your table. Delighted to hear that you’ve been enjoying my other recipes, too!
Rebecca
My husband and I LOVED this – totally delicious, nom nom nom! Thanks for sharing the recipe!!
Kate
Glad you enjoyed the sprouts, too!
Jennifer W
These were hands down amazing! I wish I had taken a photo as they were beautiful as well. I didn’t have peanuts so I roasted a few raw cashews and chopped them on top…awesome! My husband and I ate the entire batch for dinner!!! This sauce is so wonderful that I think I may expand it next time. I’m thinking about making a bit more sauce and cooking some mushrooms, peppers and onions. Put this on top of some rice for a veggie based Chinese style meal…yum!!!
stacey c.
Made these for dinner last night. SUPER DELICIOUS and easy. Thank you!
Kristen
Hello from London! I just made this recipe for myself and my husband for Chinese New Year. It was perfect. We both loved it so much that we resolved to make it next time we have friends over for lunch. Thanks! xx
Jolene
Made this for dinner today. So. Good. Even my kids (1.5 and 4 years old) ate it. We also LOVE your oatmeal waffles!
Rachael D
Mae these yesterday. Fantastic! http://1scale.blogspot.com/2016/04/eating-right-rachael-way.html
Tiffany
This was hands down the best brussels sprouts dish I’ve ever had! Thank you for making your recipes so easy to follow and reliable. As a debt-laden new grad, I also appreciate the fact that your recipes are usually low cost, if we have the right things in our pantry.This will definitely become my new signature dish at all of our “fancy” dinners.
Ashwin
Awesome! Forgot the garlic the first time I made them and they were still delicious. I doubled the recipe the second time and roasted some broccoli along with the brussel sprouts. Out of this world good and healthy too.
gaby leman
Omg! Kate, you don’t disappoint. Every recipe I try from your blog has been fantastic. This one takes it over the top. Superb! Many blessings to you!
Kate
Thank you so much, Gaby!
Gemma
I’ve recently gone veggie and love making asian food. This did not disappoint!!! I doubled the glaze to make it extra saucy and had with mushroom egg fried rice! So good. Excited to try more recipes of yours!
Stephanie
We had “apps for dinner” last night with family and hands down these were the winner of the evening! Thank you!
Mary Palmer
I don’t see Szechwan peppercorns in your recipe? I see red pepper flakes! Did you change it? Bought a two pound bag of Brussels sprouts at Costco for four dollars and change!
Kate
Hi Mary, the recipe never called for Szechwan peppercorns because they are hard to find, and I try to keep my recipes accessible. You could experiment with them if you’d like.
Mary Palmer
I know the Szechwan peppercorns are not in your recipe, but if you read your old comments quite a few people said they could not find them. That’s why I thought you maybe changed to pepper flakes. Made the brussel sprouts….they were to die for! My husband and I ate the whole two pounds!
Jillian Gerber
This is my go-to recipe every week. I have shared this with so many veg and non-veg friends and the ADORE it! I increase the vinegar (because I love it so much) add chili garlic sauce with the Sriracha instead of red pepper flakes at the end as I found it more well rounded heat. I have even used cauliflower rice instead of white rice. Thank you, thank you for this recipe!
Kate
You’re welcome, Jillian! Your variation sounds wonderful.
Anna Lisa
This recipe is beyond awesome. I have to force myself to stop eating it. Yes, I ate an entire pound of these brussels for dinner once. (Don’t judge me…) Brussels sprouts get way too bad of a rap in the culinary world, but this recipe should make them a believer!
Kate
It’s so unfortunate that people have aversions to Brussels sprouts before they even try them! I’m so glad you loved these, hopefully this will help redeem their reputation. :)
Kaysee
Sichuan peppercorns are not a real pepper- in fact they are NOT even in the pepper family at all. They are from a citrus tree. They have only become available here in the U.S. in the last few years. They were completely, 100% banned & barred from importing into the US by the FDA because of a fungus on the tree that they grow on. Look it up- it’s very fascinating. They’re not really hot either, they may seem it for the 1st 30 seconds or so, but then it rolls over to a piney taste. You really have to try them. They are “Mala” which is ‘numbing yet spicy’ (translation is very -not exact). If you are as interested as I am in all things Asian- U should DEF find TheMalaProject.com to get the real story on most things Sichuan. Wow just found out the site now has a “Mala Market” for real authentic Sichuan pantry ingredients. Loving your site Kate and have put u in my favs, so I’ll definitely be back often to try out the other recipes -and will tell friends as well. Thanx so very, much much for the brussel sprout recipe- MMmm!
Husko
This was a great recipe. I added steamed broccoli and string beans to the roasted brussels sprouts for some more substance. For the sauce, I substituted balsamic vinegar for rice vinegar because that’s all I had. I used maple syrup but I think honey or brown/cane sugar would’ve worked better. Also added some minced ginger to the sauce for a kick. Finally, added raw/thinly sliced red onion at the end which added another kick and some crunch. I was lucky to have Szechuan peppercorns around so I added that at the end and it 1000% enhanced the dish. Would highly recommend.
Kate
Your version sounds delicious, Husko. Thanks!
SB
Amazing!!
Kate
:)
April
How do you think this would work with Worcestershire sauce as a substitute for the soy sauce? I am allergic to soy.
Kate
Hi April – Great question! You could try that or coconut aminos are a great sustitute when you are looking for similar flavor but cannot do soy. I hope this helps!
Andrea
I love, love, love this recipe! My partner and I are brussels sprouts freaks and are often looking for the perfect recipe for them, which isn’t easy! This is it. We leave off the garnishes and it’s still delicious. I won’t make sprouts any other way!
Kate
That’s great to hear. Thanks so much for your comment and review, Andrea!
Amy P.
Hi Kate,
I don’t know what made me wait so long to try this- it was amazing!! I can’t wait to try on broccoli next :)
Have a great weekend!
Kate
I’m happy you tried it Amy! Thanks for your comment. I would welcome a star review since you liked it so much :)
Amy P.
Here it is :)
Kate
Thanks, Amy!!
Sue
OMG! This is so delicious. Doubled the sauce and added some sautéed tofu, mixed it together with the roasted brussels sprouts, poured the sauce over all, sprinkled with peanuts and served over brown rice as our entree. Husband says it is the first time he’s ever enjoyed Brussells sprouts and asked that it go into our regular meal rotation. Crazy good!
Kate
Now, he will be more likely to eat them from now on right?! That’s great to hear, Sue. Thanks so much for sharing and for providing a review.
Angela Klein
I have made this several times with Brussel sprouts & with broccoli. What I like to do to make it for dinner is double the yummy sauce & put it over soba noodles. BIG hit – thanks Kate!
Kate
You’re welcome, Angela!
lisa wilf
Hi Kate – I LOVE your website and I love this Brussels sprout recipe. Lately the brussels have ended up totally mushy. I think my WOLF oven runs hot. Should I be lowering the temp I’m roasting at or should I be shortening the time to avoid the over-cooked mushy sprouts? Thanks so much!!
Kate
Ovens! They can be tricky. I would recommend checking on them more frequently, instead of turning the temp down as you aren’t sure how the temperature varies. To test the temperature, you can always insert a thermometer in the oven to see exactly what it is up to. Hope this helps!
Sandy
Thank you! Dinner was amazing thanks to your recipe.
Kate
Oh, great, Sandy! I’m so glad you enjoyed them. Thanks for the review!
Lisa Strader
This recipe is my favorite recipe on the blog (and that is REALLY saying something)! My husband has never liked Brussels sprouts, but he gobbled these down. I use this sauce on all kinds of roasted root veggies (sweet potatoes, broccoli, etc.), or anytime I need a stir-fry sauce, and it’s my go-to recipe for convincing people that vegan food certainly doesn’t have to be bland. Thank you, Kate, for teaching me how easy and delicious it is to make my own sauce!
Kate
Favorite on the blog! That’s wonderful. You’re very welcome! The combination sounds great.
TGF
OMG! These were so good, my absolute favorite way to eat brussel sprouts. Thank you for the recipe :)
Kate
I know! So good. I’m glad you think so too.
Janene
Made this tonight and it was SO good! We used the green onions & chopped nuts, and I added avocado. I doubled the sauce portion and it was fantastic over brown rice. Will definitely make this again. :-)
Kate
Wonderful, Janene! Thanks for your review.
Theresa
I loved this recipe! I made some brussel sprouts for two and then used the rest of the sauce on our salmon filets. It was a great dinner!
Kate
Wonderful, Theresa!
Jami Jo
I picked up some frozen sprouts on my last trip to Trader Joes — do I need to defrost them and cut them before making this, or can I roast them whole from frozen and just cut them on the plate as they are devoured? Where we are, fresh sprouts are hard to come by!
Kate
Since you only have access to frozen, I would make sure they are thawed otherwise they will take a lot more time. Let me know what you think!
Flávia Carvalho
Kate – the first time I tried the receipt everything was fine and delicious… but after that I’ve tried other 2 times and it did not work… after 5 minutes cooking I don’t get a homogeneous sauce, it seams that the oil is on top and the test of the ingredients at the bottom. Is there an email address that i can send pictures so you try to help me figure out what I might be doing wrong? Thank you!
Kate
Hi Flávia, I’m sorry to hear of your troubles with this recipe! It sounds to me like you need to whisk it more while it’s cooking. Otherwise, I really don’t know why the ingredients won’t mix together!
Shelly
Made this with Brussels sprouts and baked tofu. Yummy!!
Kate
Thanks for sharing, Shelly!
Maria William
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
Kate
Sounds wonderful, Maria!
Becca Talbot
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x
Kate
Let me know what you think when you try it, Becca!
Kendrah
This is a family favorite! Even my kids, 8, 5, and 3, all love it!
Kate
That’s awesome! I love it’s loved by all ages.
Melanie
I didn’t have any of the ingredients for the garnishes on hand, and this recipe was still fantastic! My husband even brought up how good the brussel sprouts were the following morning thanks for the great recipe!
Kate
You’re welcome, Melanie!
Rahel Sollmann
Delicious!!! I made the same amount of sauce but for halt the Brussels sprouts (cause I love sauce). Turned out a little salty but delicious nonetheless. Sprouts were lovely and creamy, sauce sweet and salty with a little bit of a kick. I used to make Thai Brussels sprouts, in a pan, just with soy sauce, chili and some honey (I think), but cooking them in the oven is much easier and gives a better texture. Thanks for the great recipe!
Walter W
I just tried this recipe. They are awesome! My family loved them! I did not have peanuts, so I toasted sesame seeds and garnished with them.
Kate
I’m happy to hear that, Walter! Thanks for sharing.
Maria
This was absolutely delicious! My Daughter who always said that she hated Brussels sprouts said that she liked these. Thank you very much for the recipe.
Kate
I’m glad you liked it, Maria! Thanks for sharing.
Allison
My boyfriend hates veggies and I’m constantly trying new recipes, but when I made these he couldn’t stop going back for more. Easily one of my favorite veggie dishes I’ve made to date.
Kate
That’s great to hear, Allison!
Mike
So funny you like spicy food, so you added 1/2 teaspoon of sriracha.. That’s only enough to make me mad! Lay it oon girl. Love your site and recipies and this is another good one.
Mike
Kate
I love it! Thanks for sharing, Mike.
Ken
This is another great recipe, Kate.
One of our favorite recipes from you is “Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze.” I roasted the Brussels Sprouts with the tofu for this recipe the same as I do for that one. I know that you don’t have tofu in this recipe but this was a main course for us and we were not including rice so I thought the addition of tofu would be good. I normally have sriracha sauce but was out so I substituted sambal oelek for the sriracha in the Kung Pao sauce. Sambal oelek is a ground fresh chili paste. I toasted some peanuts, added finely sliced scallions, and some minced cilantro. Yum. This was filling and satisfying. I really like the sauce and will probably find other uses for it.
Kate
I love that one too! Tofu would be a great addition! Thank you for sharing, Ken.
elise
this was awesome! i roasted the 1/2 the sprouts amount as directed and then sauteed some green and orange bell peppers and put everything over rice. drizzled the sauce and it was a perfect dinner portion. will definitely make again!
Susan Jenkins
OMG!!!! This was AMAZEBALLS! My husband and I were fighting over the leftovers for lunch!
Kate
Thank you, Susan!
JAMIE
Fabulous recipe. The Kung Pao sprouts turned out great on my first try. I served with brown rice and toasted some cashews instead of using peanuts. I also tried to make your crispy baked tofu. I think I need to practice a few more times with the tofu to get it more crispy. My husband took the leftovers to work and was asked what he was heating up because it smelled so good. I might add some other vegetables next time just to be fancy :)
Kate
Hooray! That’s great, Jamie.
Jackie Dee
Sooooo good! I consider myself a Brussels sprouts aficionado, and prepare them weekly in my house, but this is my new favorite recipe! I made one slight modification, which was to sub half of the sriracha with Asian chili garlic sauce (it has more depth of flavor). Make this recipe now!!
Kate
I love that! Thanks for sharing, Jackie.
Jacquie Burrows
I don’t know how you take the simplest of ingredients and create these amazing recipes. These sprouts were outstanding and made a full meal served on a bowl of brown rice. I love all your recipes so thank you for creating and sharing them.
Kate
Thank you, Jacquie! I’m happy you loved them.
Steelhealer
Excellent. My daughter and I were making dinner together and although not vegetarian, we were looking for a meat free meal to make. This..was EXCELLENT. We used brussel sprouts that we pulled right off the stalk. Nothing left after dinner. Easy to make. Sauce was excellent. We crushed peanuts. Might be interesting to toast the peanuts and toss with cayenne to top. Highly recommend.
Laura Eckerfield
I made this dish tonight and it was amazing! My partner hates brussel sprouts, but he had a taste, then got a 2nd serving. He kept coming up with ideas for other veggies we could use this fab sauce on. Thank you so much for another winner!! Bravo!
Kate
I love to hear that! Thanks for sharing, Laura.
Kathryn
Fantastic. An overachiever recipe with nuanced flavors.
Soledad
Great spicy recipe! I didn’t have sesame oil so I used sesame seeds instead.
Kate
Really yummy! Thank you!
Fritz
Super yummy! Made this for my wife and myself exactly as described except made for 2 so halved the brussel sprouts but made the full amount of sauce and served over rice with the extra sauce weaving its way into the rice. Have printed the recipe and added to the magic folder of faves.
ness
I have literally never. ever. commented on the internet. I am newly vegan. I feel like this recipe has changed my life. In particular the sauce. I have cooked it every day since I first tried it and put it with everything. Thank you so much for this recipe!
Stephanie Edwards
My first attempt at these sprouts and they were awesome – however I did make the following changes: For the 2 lbs of Brussel sprouts I tripled the sauce recipe. I also added bacon. Was missing peanuts which would have made it perfect. Thank you Cookies and Kate!
Julie
On my last grocery trip 2 weeks ago, I loaded up on cruciferous veggies, as they last a little longer and then I can reduce the number of shopping trips at this time. The bag of Brussels sprouts was on the menu tonight with your luscious and easy Kung Pao sauce. My husband asked if we could try the sauce with the head of cauliflower tomorrow night!
Lydia
YUM! This was strangely delicious! I don’t love brussels sprouts but they are so healthy so I still eat them, and this is definitely my new favorite way! Works just fine using no oils and raw sugar instead of honey :)
Kate
I’m happy you were surprised! Thank you for sharing, Lydia.
Kate B.
I was looking for a recipe to make Brussels sprouts a main meal (and not have the regular ol’ plain roasted sprouts) and stumbled upon your site/this recipe. It’s the first recipe I’ve tried from your site and it was DELICIOUS. The sauce, the peanuts… everything was perfect! Will definitely make this again!
Dee
You hit this one out of the park! I added broccoli and served it over quinoa so that it made a meal. My kids asked for seconds and the hubs had thirds.
Jamie
This was yummy! It would also be great as a side dish but we had it for the main course.