@gastronotherapy: 🌶️ Looking for a bold and flavorful twist on Brussels sprouts? 🌱 In this Kung Pao Brussels Sprouts recipe, roasted Brussels sprouts are tossed in a sticky, sweet, tangy, and spicy chili sauce, and topped with crunchy peanuts for the perfect finish! These Chinese-style Brussels sprouts are 100% vegan and ready in just 30 minutes – making them the ultimate easy weeknight side dish. I've even added air-fryer instructions! 🔥 Who’s excited to give this a try? 🙌 For more easy vegetarian and vegan recipes, follow 💛 @gastronotherapy 📌 Save this recipe for later! KUNG PAO BRUSSELS SPROUTS (8 servings) 2 pounds Brussels sprouts, halved or quartered, rinsed and patted dry 3 Tablespoons vegetable oil 1 Tablespoon cornstarch 1 Tablespoon sesame oil 3 cloves garlic, minced 2 Tablespoons fresh ginger, minced 2 Tablespoons hot chili paste 1 teaspoon red pepper flakes ⅓ cup low-sodium soy sauce 2 Tablespoons granulated sugar 2 teaspoons unseasoned rice vinegar ⅓ cup unsalted peanuts, roasted Preheat oven to 425 F degrees. Toss Brussels sprouts and oil on a rimmed baking sheet. Roast until softened and browned, 20-25 minutes. Set aside. Meanwhile, mix cornstarch and 1 Tablespoon water in a small bowl until smooth. Heat sesame oil in a medium saucepan over medium heat. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add red pepper flakes, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until the sauce coats the spoon, about 2 minutes. Let cool slightly. Toss Brussels sprouts with sauce and serve topped with peanuts. #kungpao #brusselssprouts #brusselssproutsrecipe #plantbasedrecipes #veganrecipes #asianrecipes #healthyfallrecipes #healthydinnerideas

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Wednesday 25 September 2024 23:25:30 GMT