Savor the Irresistible Charm of Brussels Sprouts Kung Pao

Ingredients

• 1 lb of fresh Brussels sprouts, cut in half
• A drizzle of flavorful olive oil
• 4 tbsp of low-sodium soy sauce
• 2 tbsp of fragrant chicken broth
• 2 tbsp of tangy rice vinegar
• 2 tbsp of spicy sambal oelek
• 2 tbsp of dry sherry for depth
• 2 tsp of cornstarch for thickening
• ¼ cup of crunchy unsalted roasted peanuts
• 2 green onions, finely chopped

Step 1

Begin by preheating your oven to a toasty 425 degrees F (220 degrees C) and get a large rimmed baking sheet ready by lining it with aluminum foil for easy cleanup later on.

Step 2

In a mixing bowl, toss together the Brussels sprouts with a drizzle of olive oil until they are evenly coated, then spread them out on the prepared baking sheet, ready to be roasted to perfection.

Step 3

Pop the baking sheet into the preheated oven and let the Brussels sprouts cook until they turn soft and tender, typically around 20 minutes of baking time.

Step 4

While the sprouts are roasting, take a moment to whip up a delicious sauce by combining soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl, whisking until the mixture is smooth and well blended.

Step 5

Pour this flavorful sauce into a large saucepan and let it simmer gently over low heat until it thickens up nicely and the Brussels sprouts are fully cooked. Add the roasted sprouts into the saucepan, tossing them gently to coat them in the savory sauce before transferring them back to the baking sheet.

Step 6

Adjust your oven rack to a position about 6 inches away from the broiler and preheat the broiler on high heat to get ready for the final touch. Broil the Brussels sprouts until they develop a lovely golden brown color, usually around 5 minutes under the broiler.

Step 7

Finish off this delightful dish by garnishing the roasted Brussels sprouts with crunchy peanuts and vibrant green onions for a burst of freshness and extra flavor.