A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Toss brussels sprouts and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.
Step 2
Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
Step 3
Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
Step 4
Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Step 5
Toss brussels sprouts with sauce and serve topped with peanuts.
