Brussels sprouts just got a bold, crave-worthy makeover! This Kung Pao Brussels dish brings all the zesty, spicy, and umami-packed flavor of your favorite Kung Pao takeout—without the inflammatory oils, refined sugars, or toxic additives.
Roasted until crispy and then tossed in a savory-sweet (and cancer-healing!) garlic ginger sauce with just the right kick of heat, these sprouts are loaded with cancer-fighting phytonutrients and gut-loving fiber in every bit of them. It’s a simple, satisfying way to add cruciferous vegetable power to your plate—one spicy bite at a time! Go wild!
Ingredients:
- 1 lb brussel sprouts, shaved
- 2 tbsp olive oil or coconut oil
- 3-4 dried chili peppers, sliced (increase or decrease number for desired spiciness)
- 2 green onions, sliced
- 5 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Directions:
- Preheat oven to 425 degrees F
- Toss the Brussels with some olive oil, salt and pepper. Spread on a parchment lined sheet and bake in oven for 20-25 minutes
- While sprouts are roasting, heat oil in a large skillet on medium heat. Add chili peppers, garlic, ginger and white parts of green onions. Sauté 1-2 minutes until fragrant
- Stir in the coconut aminos, vinegar and sesame oil. Simmer for 2-3 minutes. Remove from heat and set aside until sprouts are done roasting
- Add roasted sprouts into the skillet with the sauce and toss to coat evenly. Heat up for 2 minutes until warm. Add in the greens of the green onions and cook for 1 minute more. Top with cilantro and enjoy!