Kung Pao Brussels Sprouts
4Kung Pao Brussels SproutsServes 4
55 Mins 30 Mins 35 Mins
- 1 lb. brussels sprouts, halved
- 2 Tbsp. canola oil, divided
- Kosher salt
- 2 tsp. cornstarch
- 2 garlic cloves, grated
- 1 Tbsp. ginger, grated
- 2 YOWZERS!™ Red Chili Peppers, thinly sliced
- ¼ cup reduced-sodium soy sauce
- 1 Tbsp. sugar
- 1 tsp. rice vinegar
- ¼ cup unsalted roasted peanuts, for garnish
- Preheat the oven to 425ºF. Toss the brussels sprouts with 1 Tbsp. canola oil on a rimmed baking sheet. Season with Kosher salt and roast for 15-20 minutes, flipping them half-way through. Set aside.
- In a small bowl, mix cornstarch with 2 tsp. water until smooth. Set aside. Heat remaining 1 Tbsp. canola oil in a medium saucepan over medium-high heat. Add in garlic and ginger and cook until fragrant, about 1 minute. Add in YOWZERS!™, soy sauce, sugar, vinegar, and ¼ cup water and bring to a boil. Stir in the cornstarch slurry and simmer until thickened, about 2 minutes. Remove from heat and let cool slightly.
- Toss brussels sprouts with the sauce and serve topped with peanuts
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