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Ingredients
- 1 lb Brussels sprouts cut in half
- 2 tsp peanut or vegetable oil divided
- salt & pepper to taste
- 1/2 Tbsp fresh ginger freshly chopped
- 1 clove garlic minced
- 1 scallion chopped
- 1-2 tsp red chile paste
- 4-5 dried cayenne peppers
- 1/4 cup soy sauce
- 1 1/2 Tbsp sugar
- 1 Tbsp rice vinegar
- 1/4 cup water
- 1/2 Tbsp cornstarch
- 1 Tbsp water
- 1/3 cup roasted peanuts finely chopped (optional)
Ingredients
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Instructions
- Preheat oven to 425. For easy cleanup, line a baking sheet with aluminum foil.
- Toss Brussels sprouts with 1.5 tablespoons of oil. Spread out on prepared baking sheet. Lightly season with salt and pepper. Sauce will be salty so you don't need much.
- Roast for 20 minutes, stirring halfway through.
- In a pan, heat remaining oil over medium heat. Add ginger, garlic, and green onion. Cook for 1 minute.
- Add red chile paste, cayenne peppers, soy sauce, sugar, rice vinegar, and 1/4 cup water to pan. In a small bowl, mix cornstarch with the tablespoon of water. Add to pan. Bring mixture to a simmer and cook until sauce thickens. Give sauce a taste and if it tastes salty and not very sweet, add an extra dash of sugar.
- Drizzle sauce over Brussels sprouts and sprinkle with peanuts.
