Dairy Free ·
Easy and Quick ·
Ginger and Honey balsamic ·
Ginger Crush olive oil ·
Gluten Free ·
Sesame oil ·
Vegetables ·
Kung Pao Brussels Sprouts
Kung Pao Brussels Sprouts
10 minutes
25 minutes
Vegetables
Ingredients
- 2 lb. Brussels sprouts halved
- 2 tablespoons Fustini's Ginger Crush olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Sesame oil
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2 teaspoons Fustini's Ginger & Honey balsamic
- 1 tablespoon hoisin sauce
- 1 tablespoon packed brown sugar (optional)
- 2 teaspoons garlic chili sauce
- pinch crushed red pepper flakes
- sesame seeds, for garnish
- green onions, thinly sliced, for garnish
- chopped roasted peanuts, for garnish
Directions
- Preheat oven to 425°,. On a large-rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper. Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
- In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper, and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
- Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to the baking sheet and broil until Brussels sprouts are glazed and sticky. Garnish with peanuts, sesame seeds, and green onions before serving.
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