Ingredients
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
Sauce and Garnish
- 3-5 small dried red chili peppers
- 2 green onions, sliced (separate green tops from white bottoms)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ¼ cup tamari sauce
- 1 tablespoon rice vinegar
- 1 tablespoon keto brown sugar substitute
- 1 teaspoon sesame oil
- ½ teaspoon xanthan gum (optional)
- 2 tablespoons roasted peanuts (optional)
Instructions
- Preheat and Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them cut side down in a single layer on a baking sheet. Roast for 20-25 minutes until they turn golden brown and crispy.
- Prepare the Sauce Base: While the sprouts roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the dried red chili peppers, minced garlic, minced ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant and aromatic.
- Simmer the Sauce: Stir in the tamari sauce, rice vinegar, keto brown sugar substitute, and sesame oil. Let the mixture simmer gently for 2-3 minutes to meld the flavors. If using xanthan gum, whisk it in now to thicken the sauce. Remove the skillet from heat and set aside. If the sauce thickens excessively as it cools, whisk in 1 to 2 tablespoons of water to achieve a glaze consistency.
- Combine Brussels Sprouts and Sauce: When the Brussels sprouts are done roasting, add them to the skillet with the sauce. Toss gently to coat the sprouts evenly with the glaze. Cook on medium heat for 1-2 minutes until the sprouts are fully glazed and slightly caramelized.
- Serve and Garnish: Transfer the glazed Brussels sprouts to a serving dish. Garnish with the green onion tops and roasted peanuts if desired. Serve hot and enjoy your flavorful Kung Pao Brussels Sprouts!
Notes
- For extra heat, increase the number of dried red chili peppers or add a pinch of crushed red pepper flakes.
- Xanthan gum is optional but helps thicken the sauce without adding carbs, great for keto diets.
- Roasted peanuts add a nice crunch and authentic Kung Pao flavor but can be omitted for a nut-free version.
- Use tamari sauce for a gluten-free option instead of soy sauce.
- Adjust seasoning at the end according to taste, adding more tamari or vinegar if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-inspired
- Diet: Gluten Free
