Spicy Kung Pao Brussels Sprouts

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 Tbsp olive oil
• 2 Tbsp chili garlic sauce (Huy Fong brand)
• 1½ Tbsp maple syrup
• 3 Tbsp soy sauce
• 2 tsp cornstarch
• ½ Tbsp + 2 tsp sesame oil, divided
• ½ Tbsp fresh ginger, grated
• 2 tsp rice vinegar
• 1 Tbsp water
• 1 bundle green onions, sliced on the bias
• ¼ cup roasted peanuts
• Cooked rice, for serving (optional)

Directions

1. Preheat the oven to 400°F. Trim the hard ends off the sprouts and halve them lengthwise (quarter the big ones). Spread on a parchment-lined baking sheet, drizzle with olive oil, and toss to coat.
2. Roast 20–25 minutes, flipping halfway, until tender and caramelized at the edges.
3. Meanwhile, whisk together the chili garlic sauce, maple syrup, soy sauce, cornstarch, 2 teaspoons of the sesame oil, the ginger, rice vinegar, and water.
4. Heat the remaining ½ tablespoon sesame oil in a large, deep skillet over medium-high. Sauté the green onions until bright green and slightly wilted, about 2 minutes.
5. Add the roasted sprouts to the skillet, toss, and sauté a minute more. Pour in the sauce and cook 2–3 minutes, until thickened and coating the sprouts.
6. Off the heat, stir in the peanuts. Serve as a side or over rice.