If you don't like Brussels Sprouts - there's a good chance you're not making them right! They should be crispy, not mushy. You want a crunch! There are a thousand and one ways to make them and one of my favorites is my Kung Pao Brussels! I love them saucy - to be soaked up with some rice and into the layers of the sprouts. This one is great as is or paired with your favorite protein and rice. Try it out and let me know what you think! (Not claiming to be authentic, just how I like to make them!)
What You'll Need:
For the veggies:
• 3-4 cups brussels sprouts, halved
• 1/2 red bell pepper, diced
• 1/2 sweet onion, sliced
• 1 cup shredded carrots
• Avocado Oil
• Chopped peanuts (for garnish)
• Green onion (for garnish)
For the Sauce:
• 1/3 cup soy sauce
• 1/3 cup chicken bone broth (or regular chicken stock)
• 2 tbsp rice vinegar
• 2 tbsp balsamic vinegar
• 1 tbsp minced ginger (fresh or from a jar)
• 1 tbsp minced garlic
• 1 tbsp honey
• 1 tbsp sriracha or hot sauce
• Splash of sesame oil
For the Slurry:
• 1 tbsp arrowroot starch
• 1 tbsp water or broth
How To:
≥≥ Preheat your oven to 400º. Grab a non stick baking sheet or use parchment paper, and combine your halved Brussels, bell pepper, sweet onion, and carrots. Sprinkle with some avocado oil and toss to coat evenly. Bake for 8-10 minutes. You still want them crunchy, not mushy. Broil for 2 additional minutes to get them golden brown (be sure to watch this part carefully so they don't burn).
≥≥ In a bowl, combine your sauce ingredients except for the arrowroot starch slurry. Mix together. Pour into a pan on the stove and bring to a light boil. In a cup or bowl, mix together your slurry ingredients. This will help thicken up the sauce.
≥≥ Once boiling, slowly pour in your slurry while continuing to stir. Lower the heat and continue to let it thicken up.
≥≥ Pour over your vegetables and combine to mix together. Top with chopped peanuts and sliced green onion.
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