• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Confessions of a Grocery Addict logo
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
  • Nav Social Menu

    Click to Share and Save

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
×

Home » Cheap Eats

Kung Pao Brussels Sprouts

Published: Jan 25, 2021 · Modified: May 23, 2021 by Ash, The Grocery Addict · This post may contain affiliate links ·

Jump to Recipe Print Recipe

They're spicy and sweet. They're naturally vegan. And they're a gee dang delicious and filling dinner that is cheap enough for rent week. Meet Kung Pao Brussels Sprouts, your new favorite way to eat the smallest of the cruciferous.

overhead shot of kung pao brussels sprouts plated over jasmine rice in a white pasta bowl and garnished with cilantro, green onions and peanuts

If you're on the hunt for a tasty Meatless Monday option, or you're just short on time and cash, this recipe is for you. Brussels sprouts are halved and roasted (or air fried!) till crispy, then tossed in a spicy, sticky, finger-licking sauce that'll have you coming back for more. Serve over a big bowl of jasmine rice and top with salty roasted peanuts for a dinner worthy of a prince (on a pauper's budget).

Table of contents

  • Why This Recipe Is Awesome
  • How to Oven Roast Brussels Sprouts
  • How to Air Fry Brussels Sprouts
  • How to Make Kung Pao Sauce
  • Putting It All Together
  • Frequently Asked Questions:
  • Need more Meatless Monday inspiration? Check out these other yummy recipes:

Why This Recipe Is Awesome

Sometimes I crave salty-sweet-spicy-sticky Kung Pao, in no uncertain terms. Doesn't matter if the addictive sauce is on tofu, chicken, cauliflower or delicious, nutty, ever-so-slightly-charred Brussels sprouts like this recipe. The point is, I want it.

The benefit of making Kung Pao anything at home is that you a.) get to control your nutrition, and b.) can use whatever vehicle for the sauce that you like best. These Kung Pao Brussels sprouts rank up there in my list of recipes I crave most often.

I also love that this recipe makes it so that even if I am on a ravenous, hangry tear where I will eat seconds or thirds to sate my hunger, I don't feel guilty about it. Rich in nutrients, fiber, antioxidants and Omega-3 fatty acids, Brussels sprouts are a nutritional power house.

This recipe is also pretty dang low in calories, so even if I end up eating the whole batch for myself (I've dango righteo done that), I'm not kicking myself.

mise en place for kung pao brussels sprouts - minced garlic, halved brussels, red pepper flakes, mix of peppercorns and coriander seeds, cornstarch, rice vinegar, agave, soy sauce and sesame oil

How to Oven Roast Brussels Sprouts

Have I mentioned that I LOVE roasting vegetables? Because I do. Not only are sheet pan meals awesome for super-fast cleanup (thank you, parchment paper!), they also help to heat up my winter house (bonus!) and the oven does all the work. Sheet pan cooking is pretty magical.

overhead shot of brussels sprouts prep on a cutting board with a knife - roots and ugly leaves to the right and halved brussels to the left

Preheat your oven to 450F. Prepare your Brussels sprouts by washing them, removing the root end and cutting them in half vertically. Remove any exterior leaves that look yellow or otherwise sad. Place them on a parchment lined sheet tray.

halved brussels sprouts on a parchment lined sheet pan

TIP: Since you're using a sheet pan already, I like to have it pull double duty and use it for tossing the Brussels. You can also dirty a separate bowl if you prefer, but there's no need.

halved brussels sprouts drizzled with olive oil and coated with salt and pepper

Drizzle with a few glugs of olive oil, then season generously with kosher salt and ground Sichuan pepper. Toss everything together. Spread your Brussels sprouts out in a single layer, leaving as much space as possible between them to prevent steaming.

Roast for about 10 minutes, remove from the oven, flip the pieces and return to the oven. Roast for another 10-15 minutes, until fork tender and lightly charred on the edges.

How to Air Fry Brussels Sprouts

If super crispy exterior leaves are your favorite part of eating Brussels sprouts, the air fryer is the way to go. While this method requires that you stay nearby and keep your eye on your veggies (more so than roasting, anyway), it will produce superiorly crunchy results.

As with oven roasting, you'll need to prepare your Brussels sprouts by washing them, removing the root end and cutting them in half vertically. Remove any exterior leaves that look yellow or otherwise sad. Place them in a mixing bowl.

  • prepared halved brussels sprouts in a grey bowl with a glug of olive oil
  • seasoned halved brussels sprouts in a grey bowl with seasoning mix to the side
  • brussels sprouts ready for the air fryer

Drizzle with a few glugs of olive oil, then season generously with kosher salt and cracked pepper/coriander combo. Toss everything together. Working in batches if necessary, spread your Brussels sprouts out in a single layer in the frier basket, making sure not to overcrowd it.

  • seasoned brussels sprouts in air fryer basket
  • air fryer basket filled with seasoned brussels sprouts in toaster oven/air fryer

Air fry at 400F for about 12-15 minutes, shaking and tossing every 4-5 minutes to prevent scorching.

overhead shot of brussels sprouts after cooking in the air fryer while still in the basket

How to Make Kung Pao Sauce

While it might seem like there are a lot of ingredients to make this sauce, I'd bet you likely have many of them on hand. Here's everything you need:

mise en place for kung pao sauce - minced garlic, red pepper flakes, peppercorns and coriander seeds, cornstarch, rice wine vinegar, agave, sesame oil and soy sauce

If you, like me, don't have the coveted Sichuan peppercorns on hand to make a more authentic version of the dish, you can make a pretty close approximation by grinding together ¼ teaspoon of coriander seeds with 1 teaspoon of black peppercorn. I used a mortar and pestle to do just that.

coriander and black peppercorns after being pulverized in a mortar and pestle

Next, if you've never worked with cornstarch, you might not realize that you should start by adding it to a *little bit* of liquid, or it'll clump up. In this case, I opted for the rice wine vinegar that I had already measured out. Just stir it together until the cornstarch is diffused in the liquid.

  • cornstarch being tipped into bowl with rice vinegar
  • fork stirring together vinegar and cornstarch into a slurry
  • small white bowl with cornstarch, vinegar slurry

Heat the sauté pan over medium heat and add the sesame oil. Once it's shimmering, add the peppercorn mix, minced garlic and red pepper flakes. Cook until fragrant, about 1 minute. Now add in the remaining sauce ingredients - soy, rice wine/cornstarch slurry, agave. Stir to combine.

  • garlic, pepper/coriander mix, and red pepper flakes sautéing in pan with sesame oil
  • spices after cooking in sesame oil
  • remaining kung pao sauce ingredients added to pan

Allow the sauce mix to continue cooking until it is viscous enough to draw your spatula across the bottom of the pan and have it leave a streak.

blue silicone spatula pulling across kung pao sauce in sauté pan, showing a clean bottom. this indicates the sauce is ready.

Putting It All Together

When your sauce is thick enough to coat the back of a spoon and your Brussels sprouts are fork tender, simply mix them gently together. If there happen to be a few leaves that are crispy still left on the pan or in the frier basket, leave them out and sprinkle them as garnish for a little extra crunch.

  • air fried brussels sprouts added to pan with kung pao sauce
  • completed kung pao brussels sprouts in sauté pan

To make these Kung Pao Brussels sprouts more of a whole meal experience rather than as a side, I recommend serving them over a generous spoonful of some long grain rice. Top with a rough chop of salted, roasted peanuts or cashews, sliced green onions and cilantro. Serve with some sriracha or ghost pepper flakes for extra spice, then enjoy!

sriracha drizzling onto plate of kung pao brussels sprouts over rice with cilantro, green onions and peanuts

Frequently Asked Questions:

Can I make Kung Pao Brussels sprouts ahead of time?

To maintain that crave-able crispiness from the Brussels sprouts, they are best served immediately after tossing in the sauce. That said, the leftovers will be just fine in the fridge for up to 5 days. Just note that they won't have the same textural oomph as a fresh batch.

Is there a good substitute for Sichuan peppercorns?

Yes! I actually tend to buy regular black peppercorns in the Costco size (I use a lot of pepper) and my spice cabinet is pretty stuffed to the gills. I like to substitute using 1 teaspoon of black peppercorns and ¼ teaspoon of coriander seeds to emulate the more floral properties of Sichuan peppercorns. It's not a perfect substitute, but it's pretty close in my book.

Brussels sprouts aren't really my favorite. Any other suggestions?

This sauce is boss with just about everything, so if Brussels aren't your thing there are a lot of other options. I recommend preparing cauliflower or broccoli in the same way for a milder, slightly sweeter vegetable option.

Oven baked, air fried or pan fried tofu also makes an excellent choice. If you are an omnivore, it's also very good on sautéed shrimp or diced chicken. Feel free to mix and match with your favorites (e.g. onion, bell pepper) and make more of a stir fry out of it. This is your dinner after all!

final overhead shot of plated kung pao brussels sprouts in a white pasta bowl with chopsticks with green and red embellishments

Need more Meatless Monday inspiration? Check out these other yummy recipes:

  • Sheet Pan Aloo Gobi (Cauliflower and Potato Curry)
  • Sheet Pan Cauliflower Tikka Masala
  • Instant Pot Vegetable Soup (or check out this roundup of over 20 soup recipes!)
  • Roasted Delicata Squash Salad with Creamy Maple Vinaigrette
  • Ratatouille Style Ratatouille

If you tried this yummy recipe for Kung Pao Brussels Sprouts, let me know what you think in the comments and ratings below!

If you’re in the market for more yummy recipes delivered straight to your inbox, sign up for my email newsletter and you’ll get notified whenever I post something new. You can also follow my kitchen adventures on Instagram, Pinterest or Facebook.

kung pao brussels sprouts in white pasta bowl over jasmine rice

Kung Pao Brussels Sprouts | Oven Roasted or Air Fried

Crispy Brussels sprouts are tossed in an addictive spicy-tangy-sticky sauce for a perfect Meatless Monday style meal. Naturally vegan, too!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Chinese, Fusion
Servings 2
Calories 231 kcal

Equipment

  • Air Fryer ~or~
  • Sheet Pan
  • Large Heavy Bottomed Sauté Pan ~or~ Wok

Ingredients
  

  • 1 lb Brussels Sprouts trimmed of root end and halved
  • 1-2 glugs Olive Oil
  • Kosher Salt to taste

Kung Pao Sauce

  • 1 teaspoon Black Peppercorn divided. Preferably Sichuan, but add coriander seed below if not
  • ¼ teaspoon Coriander Seed optional
  • ¼ teaspoon Cornstarch
  • 1 tablespoon Rice Wine Vinegar
  • 2 teaspoon Sesame Oil
  • 4-6 cloves Garlic Minced
  • 1 teaspoon Red Pepper Flakes
  • 2 tablespoon Soy Sauce or sub Tamari or coconut aminos
  • 2 tablespoon Agave or sub maple syrup, honey or brown sugar

Optional, For Serving

  • Long Grain Rice
  • Chopped Peanuts
  • Cilantro
  • Sliced Green Onions
  • Sriracha

Instructions
 

Prepare Sauce Ingredients

  • Measure and prepare ingredients. Grind together ¼ teaspoon of coriander seeds with 1 teaspoon of black peppercorn with mortar and pestle or spice grinder.
    Make a slurry with cornstarch and one of the liquids (I used the rice vinegar). Just stir it together until the cornstarch is diffused in the liquid. 

Prepare Brussels Sprouts

  • Prepare your Brussels sprouts by washing them, removing the root end and cutting them in half vertically. Remove any exterior leaves that look yellow or otherwise sad.

How to Oven Roast Brussels Sprouts

  • Preheat your oven to 450F. Place prepared Brussels on a parchment lined sheet tray.
    Drizzle with a few glugs of olive oil, then season generously with kosher salt and half of the ground pepper/coriander mix. Toss everything together. Spread your Brussels sprouts out in a single layer, leaving as much space as possible between them to prevent steaming.
    Roast for about 10 minutes, remove from the oven, flip the pieces and return to the oven. Roast for another 10-15 minutes, until fork tender and lightly charred on the edges.

 How to Air Fry Brussels sprouts

  • Place prepared Brussels sprouts in a mixing bowl.
    Drizzle with a few glugs of olive oil, then season generously with kosher salt and half of the cracked pepper/coriander combo. Toss everything together. Working in batches if necessary, spread your Brussels sprouts out in a single layer in the frier basket, making sure not to overcrowd it.
    Air fry at 400F for about 12-15 minutes, shaking and tossing every 4-5 minutes to prevent scorching. 

How to Make Kung Pao Sauce

  • Measure and prepare ingredients. Grind together ¼ teaspoon of coriander seeds with 1 teaspoon of black peppercorn with mortar and pestle or spice grinder.
    Make a slurry with cornstarch and one of the liquids (I used the rice vinegar). Just stir it together until the cornstarch is diffused in the liquid. 
    Heat the sauté pan over medium heat and add the sesame oil. Once it's shimmering, add the peppercorn mix, minced garlic and red pepper flakes. Cook until fragrant, about 1 minute. Now add in the remaining sauce ingredients - soy, rice wine/cornstarch slurry, agave. Stir to combine.
    Allow the sauce mix to continue cooking until it is viscous enough to draw your spatula across the bottom of the pan and have it leave a streak. 

Assembly

  • When your sauce is thick enough to coat the back of a spoon and your Brussels sprouts are fork tender, simply mix them gently together. If there happen to be a few leaves that are crispy still left on the pan or in the frier basket, leave them out and sprinkle them as garnish for a little extra crunch.
    Serve either as a side, or as a meal by scooping out over a generous spoonful of some long grain rice. Top with a rough chop of salted, roasted peanuts or cashews, sliced green onions and cilantro. Serve with some sriracha or ghost pepper flakes for extra spice, then enjoy!

Notes

    • To maintain that crave-able crispiness from the Brussels sprouts, they are best served immediately after tossing in the sauce. That said, the leftovers will be just fine in the fridge for up to 5 days. Just note that they won't have the same textural oomph as a fresh batch.
    • Gluten Free Option - Sub either Tamari or coconut aminos for soy sauce.
 
Brussels sprouts aren't really my favorite. Any other suggestions?
This sauce is boss with just about everything, so if Brussels aren't your thing there are a lot of other options. I recommend preparing cauliflower or broccoli in the same way for a milder, slightly sweeter vegetable option. 
Oven baked, air fried or pan fried tofu also makes an excellent choice. If you are an omnivore, it's also very good on sautéed shrimp or diced chicken. Feel free to mix and match with your favorites (e.g. onion, bell pepper) and make more of a stir fry out of it. This is your dinner after all!

Nutrition

Calories: 231kcalCarbohydrates: 42gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 609mgPotassium: 988mgFiber: 10gSugar: 20gVitamin A: 2019IUVitamin C: 195mgCalcium: 124mgIron: 4mg
Keyword Cheap, Easy, Fast, Gluten Free, Healthy, Sheet Pan, Vegan, Vegetarian
Tried this recipe?Let us know how it was!
« Sheet Pan Aloo Gobi
Roasted Pork Tenderloin with Ginger Raisin Pan Sauce »

Reader Interactions

Comments

  1. Joe says

    January 25, 2021 at 8:45 pm

    This recipe looks amazing

    Reply
    • ashley.schuering says

      January 26, 2021 at 5:56 pm

      I hope you like it!

      Reply

Let's taco 'bout it. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Ash the addict chomping on an apple in the orchard

Hey y'all! My name is Ashley, and I'm the Grocery Addict. I'm here to share my best time saving tips, money saving tricks and store bought grocery hacks to make being the CFO (Chief Food Officer) of your family a little easier. All of my recipes are designed for real, busy people - like you! - who want to eat healthy, homemade food on a tight budget. I can't wait to see you in the kitchen!

If you're interested in getting help writing your blog, simply click on the link in the menu!

Feed My Addiction With A Tip

More about me →

Trending Recipes

  • Instant Pot Loaded Baked Potato Soup
  • Broccoli Cheddar Soup
  • Instant Pot Split Pea and Ham Soup
  • Easy Instant Pot Vegetable Soup
  • Vegetarian Tom Kha Soup With Coconut, Sweet Potato & Corn
  • Easy, Spicy Beef & Black Bean Chili
  • Mom's White Clam Chowder
  • Instant Pot Navy Bean Soup with Ham, Tomatoes and Kale

Recent Posts

  • Healthy Tuna Dip With White Beans (No Cream Cheese, Sour Cream, or Mayo!)
  • Oat Flour Chocolate Chip Cookies
  • Sesame Garlic Ramen Noodles
  • Top 12 Tips For Hosting The Holidays On A Budget (Without Feeling Stressed)

As Seen On...

Latest Food & Grocery News

Footer

ConvertKit Form

Footer

↑ back to top

About

  • Privacy & Accessibility Policies

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme