Kung Pao Brussel Sprouts

I recently got a phone call, out of the blue, from my daughter who is out of state at college. When a parent gets a sudden call from their kid - they answer! "OMG dad!... I just had the best Brussel sprouts EVER and had to call you!"

True story, and she knew I loved Brussel sprouts as much as her, so just had to tell me right away. After my heart rate calmed down and she told me more, I knew they would be right up my alley and that I had to recreate them at home.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1 Tbs. olive oil
• 2 Tbsp chili garlic sauce
• 1 ½ Tbsp maple syrup
• 3 Tbsp soy sauce (or soy alternatives)
• 2 tsp cornstarch
• ½ Tbsp fresh ginger, grated
• 2 tsp rice vinegar
• ¼ cup roasted peanuts
• 1 bundle green onions, sliced on the bias (optional)

Instructions

1. Prep your sprouts. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise.
2. Transfer the sprouts to a baking sheet lined with foil. Drizzle with olive oil and toss to evenly coat. Roast for 20 - 25 minutes, flipping the sprouts halfway through to ensure even browning. When done, the Brussels sprouts should be tender and caramelized on the edges.
3. Meanwhile, make your sauce. Combine the chili garlic sauce, maple syrup, soy sauce, cornstarch, ginger, rice vinegar in a mixing bowl. Whisk to thoroughly combine. Set sauce aside.
4. Bring it all together. Add ½ tablespoon of oil to a large, deep skillet and heat over medium-high. Once hot, add the green onion and sauté until bright green and slightly wilted, about 2 minutes. Remove the Brussels sprouts from the oven and add them to the skillet. Toss with the green onion and sauté for a minute more. Then pour in the sauce. Continue to cook for 2 - 3 minutes, until the sauce has thickened and the sprouts are coated. Remove from heat and stir in the peanuts.
5. Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.