Kung Pao Brussels Sprouts

Roasted Brussels sprouts tossed with spicy Kung Pao sauce! Delicious. cookieandkate.com

May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didn’t mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. That’s how they get you—with those big, pre-packed bags.


Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve been robbed.

My only condolence is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted up lots of sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. It’s a killer vegetarian appetizer or side dish, and I wouldn’t judge if you wanted to eat it for dinner on its own.

This recipe has actually been ten months in the making. I become completely enamored with the concept when I found it in the pages of Bon Appetit’s February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.

Fast forward to December and I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish . It’s one of my favorite recipes, so I played around with it and here we are.

My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!

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    Author: Cookie and Kate

    Recipe type: Side

    Prep time:

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    Serves: 4 servings


    Roasted Brussels sprouts

    Kung Pao sauce




    Recipe inspired by Bon Appetit and adapted from my roasted Brussels sprouts and crispy baked tofu with honey-sesame glaze .
    *Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
    Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.
    Make it peanut-free: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.


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    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate