Kung Pao Brussels Sprouts are roasted until golden and crispy, then tossed with a spicy-savory sauce made from soy, rice vinegar, and hoisin, finished with roasted peanuts and chili heat. This vegetarian take on the classic Chinese dish delivers bold flavor and satisfying texture in under an hour.
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Preheat oven to 400°F.
Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.
Spread Brussels sprouts in a single layer on a baking sheet. Roast for 20–25 minutes, until golden and crispy, flipping halfway through.
Meanwhile, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and red pepper flakes in a small bowl to make the sauce.
Heat a splash of oil in a skillet over medium heat. Add garlic, ginger, and dried chili peppers and cook for about 30 seconds until fragrant.
Add the sauce to the skillet and cook, stirring, until thickened, about 1 minute.
Add the roasted Brussels sprouts and peanuts to the skillet and toss to coat in the sauce.
Garnish with sliced green onions and serve immediately.
Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat or at 325°F in the oven for 5–10 minutes to restore crispness.
Roast the Brussels sprouts and prepare the sauce separately up to 1 day ahead. Combine them just before serving to preserve crispness.
Use ½–¾ teaspoon of red pepper flakes or 1 fresh Thai chili, sliced, for milder or fresher heat.
They should be golden brown and crispy on the edges after 20–25 minutes at 400°F, with some charring on the cut sides.
Yes, but roasted peanuts deliver better flavor and texture; if using raw, lightly toast them in a dry pan for 2–3 minutes first.
Yes, all ingredients are plant-based, making it suitable for vegan and vegetarian diets.
