Kung Pao Brussels Sprouts


4Kung Pao Brussels SproutsServes 4

Prep Mins

55 Mins 30 Mins 35 Mins

Total 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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