Kung Pao Brussels Sprouts

Ingredients

• 2 lb. Brussels sprouts, halved
• 2 Tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 Tablespoon sesame oil
• 2 cloves garlic, minced
• 1 Tablespoon cornstarch
• 2 Tablespoons low-sodium soy sauce
• 1/2 cup water
• 2 teaspoons rice vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon packed brown sugar
• 2 teaspoons garlic chili sauce
• Pinch crushed red pepper flakes
• Sesame seeds
• Green onions, thinly sliced
• Chopped roasted peanuts

Directions:

Preheat oven to 425°. On a large, rimmed baking sheet, toss Brussels sprouts 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, rice 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 baking sheet and broil until Brussels sprouts are glazed and sticky. Garnish with peanuts, sesame seeds, and green onions before serving.

Servings: 6