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Ingredients
- 2 lb. Brussels sprouts
- 2 TBSP olive oil
- Kung Pao sauce
- 2 TBSP soy sauce
- 2 TBSP honey or maple syrup
- 1 TBSP rice vinegar
- 2 tsps. toasted sesame oil
- 2 tsps. sriracha, to taste
- 2 cloves garlic, minced
Directions
- Preheat oven to 400 degrees F.
- Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
- Transfer the sprouts to a large, rimmed baking sheet then toss them with about 2 TBSP olive oil.
- Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
- Meanwhile, to prepare the sauce:
- In your smallest saucepan, add the soy sauce, honey, rice vinegar, sesame oil, 2 teaspoon sriracha and garlic.
- Whisk until combined.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 6 minutes.
- Transfer the roasted sprouts to a medium serving bowl.
- Pour the sauce over the sprouts and toss to coat.
- Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 85 | 41% |
| Total Fat 9.62g | 12% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 503mg | 21% |
| Potassium 825mg | 24% |
| Total Carbs 28.0g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 13.28g | 9% |
| Protein 7.52g | 12% |
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