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
- Prep your sprouts. Preheat oven to 400F. Cut the hard ends off the Brussels sprouts and slice them in half lengthwise.
- 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.
- 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.
- 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.
- Serve Brussels sprouts as a side dish or scoop over rice for a heartier meal.
