Roasted brussels sprouts tossed in the most scrumptious kung pao sauce! This delicious asian inspired vegetarian side dish is one you will soon be craving! It is the perfect combination of sweet, heat and salty with an added nutty crunch. Try pairing this addictive side with your next chicken, pork or beef dish!
What you will need:
- 2 cups brussels sprouts; halved
- 2 tbsp. olive oil, plus an additional drizzle
- 2 tbsp. low sodium soya sauce
- 2 tbsp. honey
- 1 tbsp. red wine vinegar
- 2 tsp. sesame oil
- 2 tsp. adobo sauce
- 2 cloves of garlic; minced
- Pinch of salt
- ⅓ cup unsalted cashews or peanuts; roughly chopped
- ¼ cup green onions; finely chopped
- Pinch of red pepper flakes
- Sesame seeds (optional)
Directions:
Prep Time: 15 minutes – Cook Time: 25 minutes
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, add halved brussels sprouts and drizzle with 2 tbsps of olive oil. Toss to coat. Transfer brussels sprouts to a baking sheet arranging them flat side down.
- Bake for a total of 25 minutes and flip half-way through. After the first 8 minutes remove from the oven, add nuts, an additional drizzle of olive oil and season with a pinch of salt. Return to the oven to finish cooking.
- Meanwhile, in a small non-stick frying pan, add soya sauce, honey, red wine vinegar, sesame oil, adobo sauce and garlic. Bring to medium heat and cook for 8-10 minutes until the sauce becomes very bubbly and thick in consistency. Stir often.
- Transfer brussels sprouts to a medium sized bowl, pour in sauce and toss to thoroughly coat. Sprinkle with green onions, sesame seeds and red pepper flakes.
The Rustic Kitchen 