Kung Pao Brussel Sprouts

Ingredients

Roasted Brussels sprouts

• 2 pounds Brussels sprouts (smaller sprouts are better)
• 2 tablespoons extra virgin olive oil

Kung Pao sauce

• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• ½ teaspoons sriracha, or more to taste
• 2 cloves garlic, pressed or minced

Garnishes

• ⅓ cup roasted peanuts (either salted or unsalted)
• 3 chopped spring onions, finely sliced
• 2 tablespoons fresh corriander leaves, chopped (optional)
• Red pepper flakes (optional)

Method

1. Preheat oven to 200C . Trim the nubby ends and any discoloured leaves off the Brussels sprouts, then cut them in half lengthwise.
2. Transfer the sprouts to a large, rimmed baking sheet, then toss them with about 2 tablespoons of olive 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 caramelised on the edges.
3. Meanwhile, to prepare the sauce: In your smallest saucepan, add the 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.
4. 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.
5. 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, spring onion and optional coriander leaves and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and colour).

This recipe would also work for other veg like brocoli or cauliflower florets. Get creative!