Name: Kung Pao Brussels Sprouts
Ingredients: 2 pounds Brussels sprouts (halved); 5 TB Avocado oil (divided); Sea salt and pepper (add to taste); Sauce Ingredients:; 1 TB Cornstarch; 4 Garlic cloves (minced); 2 TB Ginger (peeled and finely chopped); 2 TB Hot chili paste; 6 Dried chiles de arbol (lightly crushed); 1/2 cup Coconut aminos (or tamari ); 3 TB Maple syrup; 2 tsp Rice vinegar; 1/3 cup cashews

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Kung Pao Brussels Sprouts

Kung Pao Sauce has a strong flavor that’s sweet, sour, savory and with a tasty tingle of heat from the peppers and chili paste. It’s by far my new favorite sauce and so delicious that I put it on the entire meal of noodles, tempeh and Brussels Sprouts.

Course: Appetizers

Servings:

Calories: 204kcal

Ingredients

2 pounds Brussels sprouts halved
5 TB Avocado oil divided
Sea salt and pepper add to taste
Sauce Ingredients:
1 TB Cornstarch
4 Garlic cloves minced
2 TB Ginger peeled and finely chopped
2 TB Hot chili paste
6 Dried chiles de arbol lightly crushed
1/2 cup Coconut aminos or tamari
3 TB Maple syrup
2 tsp Rice vinegar
1/3 cup cashews

Instructions

Preheat oven to 425°.
Toss brussels sprouts and 4 TB oil on a baking sheet; season with salt and pepper.
Roast, toss once, until softened about 20-25 minutes. When done, set aside in a large bowl.
Mix cornstarch and 1 TB water in a small bowl until smooth.
Heat remaining 1 TB oil in a medium saucepan over medium-high.
Add garlic, ginger, and cook, stirring often, until garlic is golden brown, about 2 minutes.
Add chili paste and cook, stirring, until darkened, about 2 minutes.
Add chiles, coconut aminos, maple syrup, vinegar and 1/2 cup water.
Bring to a boil and then stir in cornstarch mix.
Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with cashews.
Enjoy!

Notes

Note: I enjoyed this sauce so much that I put in on the entire meal of noodles, tempeh and brussels sprouts. You can enjoy this sauce on many dishes, buddha bowls and most vegetables.

Nutrition

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