Kung Pao Brussel Sprouts are a spicy, crispy revelation that transformed my family’s weeknight dinners. What started as a healthy eating swap turned into one of our most requested dishes. Roasted to golden perfection, these sprouts are coated in a glossy, sweet-and-spicy Kung Pao sauce that tastes like your favorite takeout—only better and cleaner. Whether you’re trying to impress guests or get your kids excited about veggies, this dish delivers bold flavor, satisfying crunch, and low-carb goodness all in one bowl. Get ready to savor the bold flavors of Kung Pao Brussels sprouts—but fair warning, they vanish quickly!
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Crispy Kung Pao Brussel Sprouts That Turned Our Family Dinners Around
A Flavor Surprise That Started in Our Sarasota Kitchen
Emily here – and I’ll be honest, I didn’t expect Kung Pao Brussel Sprouts to win over my family.A year ago, we were deep into our healthy eating journey—swapping pasta switching to zucchini noodles, experimenting with low-carb bagels, and breaking our takeout routine. My mom Linda (she’s 61 and still the queen of roasting vegetables) was the one who convinced me to give Brussels sprouts another shot. “Just roast them until they’re golden,” she insisted. It wasn’t until Chloe—my lively 8-year-old—requested “those spicy green ones again” that I realized we had a hit.
It all started when I craved something bold, something that made veggies exciting again. I remembered those Kung Pao flavors I used to love—sweet, salty, spicy—but without the greasy aftermath of takeout. We played around with a sticky sauce made of tamari, honey, garlic, and sriracha, and poured it over crispy roasted sprouts. The result? A side dish that stole the spotlight.
We now serve it weekly. Chloe sprinkles the peanuts, Linda stirs the sauce, and I handle the hot sheet pan with tongs and determination. It’s more than a recipe now—it’s a ritual.
The Secret Is in the Sauce—and the Roast
The magic of Kung Pao Brussel Sprouts lies in the caramelization. Roasting them at high heat gives you those crisp edges and tender centers. Then, when you toss them in a homemade Kung Pao glaze—soy sauce or tamari for depth, honey for balance, garlic and sriracha for kick—you’ve got a dish that tastes indulgent but keeps your goals in check. You can use maple syrup instead of honey for a vegan version or switch peanuts for sesame seeds if allergies are a concern. Either way, the whole bowl disappears before you know it.
So if you’re looking for a low-carb side that feels anything but boring, you just might fall in love with Kung Pao Brussel Sprouts. Let’s get cooking.
Kung Pao Brussel Sprouts – A Spicy, Crispy Twist You’ll Crave Again and Again
Ingredients
Equipment
Method
- Preheat oven to 400°F. Trim Brussels sprouts and cut them in half lengthwise.
- Place halved sprouts on a parchment-lined baking sheet. Drizzle with olive oil, toss, and spread flat-side down. Roast 25–30 minutes, flipping halfway through.
- In a saucepan, mix tamari, honey, vinegar, sesame oil, sriracha, and garlic. Whisk to combine.
- Simmer sauce over medium heat 4–5 minutes until slightly thickened.
- Transfer roasted sprouts to a bowl. Pour sauce over and toss well. Garnish with peanuts, green onions, cilantro, and red pepper flakes.
Nutrition
Notes
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Kung Pao Brussel Sprouts – A Spicy, Crispy Twist You’ll Crave Again and Again
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Trim and halve the Brussels sprouts. Discard any discolored outer leaves.
- Toss sprouts with olive oil and arrange flat-side down on a parchment-lined sheet pan. Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
- In a small saucepan, combine tamari, honey, rice vinegar, sesame oil, sriracha, and garlic. Whisk until smooth.
- Bring sauce to a gentle boil. Simmer 4–5 minutes over medium heat until slightly thickened.
- Transfer roasted sprouts to a bowl. Pour sauce over and toss. Garnish with peanuts, green onion, cilantro, and red pepper flakes.
Nutrition
Notes
Tried this recipe?
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How to Make Kung Pao Brussel Sprouts – Step-by-Step
Ingredients You’ll Need
Before we dive into the step-by-step, here’s everything you’ll need to make Kung Pao Brussel Sprouts that are crispy, spicy, and totally addictive. Keep it simple, fresh, and don’t be afraid to adjust the heat to your taste.
| Category | Ingredients | Quantity |
|---|---|---|
| Roasted Brussels sprouts | ||
| Brussels sprouts (smaller sprouts are better) | 2 pounds | |
| Extra virgin olive oil | 2 tablespoons | |
| Kung Pao sauce | ||
| Reduced-sodium tamari* or soy sauce | 2 tablespoons | |
| Honey or maple syrup | 2 tablespoons | |
| Rice vinegar | 1 tablespoon | |
| Toasted sesame oil | 2 teaspoons | |
| Sriracha, to taste | ½ to 2 teaspoons | |
| Garlic, pressed or minced | 2 cloves | |
| Garnishes | ||
| Roasted peanuts (salted or unsalted) | ⅓ cup | |
| Chopped green onion (both green and white parts), about 3 green onions | ⅓ cup | |
| Fresh cilantro leaves, chopped (optional) | 2 tablespoons | |
| Red pepper flakes (optional) | To taste | |
Tip: You can also use Stevia – a natural sweetener with zero carbs.
Step-by-Step Cooking Instructions
1. Preheat and Prep the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends and remove any discolored leaves from the Brussels sprouts. Cut each one in half lengthwise.
2. Roast the Brussels Sprouts
Cover a large, rimmed baking sheet with parchment paper to make cleanup a breeze. Arrange the halved Brussels sprouts on the baking sheet and lightly drizzle them with olive oil. Toss to coat, then arrange them flat-side down in a single layer. Roast for 25 to 30 minutes, turning them halfway, until the centers are tender and the edges are richly caramelized.
3. Make the Kung Pao Sauce
In a small saucepan, mix together the tamari (or soy sauce), honey (or maple syrup), rice vinegar, toasted sesame oil, ½ teaspoon of sriracha, and finely chopped garlic. Whisk until fully blended. Taste and adjust spice by adding more sriracha if needed—1½ teaspoons works great if you like heat.
4. Thicken the Sauce
Heat the sauce over medium-high until it comes to a light boil. Reduce to medium and simmer, stirring frequently, until the sauce thickens slightly—about 4 to 5 minutes. It’s ready when it slides slowly down the pan instead of splashing.
5. Toss and Garnish
Let the roasted sprouts cool briefly, then transfer to a serving bowl. Pour the sauce over and toss to coat evenly. Toss in the roasted peanuts, sliced green onions, and cilantro if desired. Toss again. Serve immediately and sprinkle red pepper flakes on top if you’d like a little extra heat and color.
For a clean, keto-friendly option, you might enjoy using Pure Organic Stevia Powder – just a pinch delivers intense sweetness with no bitter aftertaste. With over 1,400 servings in an 8-ounce bag, it’s perfect for daily baking and cooking swaps.
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What to Serve with Kung Pao Brussel Sprouts
Side or Main? These Sprouts Do It All
Kung Pao Brussel Sprouts may start as a side, but they’ve got main character energy. If you’re planning a spread, they pair beautifully with other Asian-inspired dishes like jasmine rice, cauliflower fried rice, or sesame tofu. Their sticky-sweet heat also balances milder mains—try grilled chicken, teriyaki salmon, or even miso soup.
At home, we often make them the star of a build-your-bowl night. We start with steamed rice, top it with sprouts, and add extras—some days we even layer in leftovers from this creamy Cajun shrimp pasta for a fusion twist.. A sprinkle of sesame seeds or a squeeze of lime takes it over the top.
And if you’re a fan of Trader Joe’s Kung Pao Brussel Sprouts? This homemade version offers that same craveable taste—without any added preservatives or soggy texture. You get crunch, control, and customization every time.
Make-Ahead & Meal Prep Tips
Got leftovers? Kung Pao Brussel Sprouts reheat well in a skillet or air fryer. Just store them in an airtight container and keep the sauce separate if you’re prepping in advance. They’ll remain crunchy in the fridge for up to three days.
For a meal-prep win, double the sauce and save it for other uses—it’s delicious over roasted broccoli, rice bowls, or even stir-fried green beans. Believe me, after one bite, you’ll be tempted to drizzle it over everything.
FAQs About Kung Pao Brussel Sprouts
What are Kung Pao Brussel sprouts?
Kung Pao Brussel sprouts are a flavorful twist on the classic Chinese Kung Pao chicken. Instead of meat, this recipe uses roasted Brussels sprouts tossed in a sweet, salty, and spicy glaze made from tamari or soy sauce, honey, garlic, and sriracha. Topped with roasted peanuts and green onions, the dish delivers bold flavor and crunch while staying plant-based and lower in carbs. It’s become a favorite for those looking to enjoy takeout-inspired flavor with a healthier spin.
Why do you soak Brussels sprouts before cooking?
While soaking Brussels sprouts isn’t essential, it can help if your sprouts are dry or a bit older. A quick soak in cold water rehydrates the outer layers, making them easier to crisp during roasting. More importantly, always dry them thoroughly afterward—excess moisture can steam the sprouts and prevent that beautiful caramelization you’re after. For most fresh sprouts, a good rinse and pat dry will do the trick.
How to get the crispiest Brussels sprouts?
Crispiness comes from a few key moves: roasting at a high heat (400°F or more), placing sprouts flat-side down, and avoiding crowding the pan. Crowding them will cause steaming rather than roasting. Using a parchment-lined sheet pan and flipping halfway through helps ensure even browning. For bonus crisp, use smaller sprouts and give them space to breathe.
What to serve with Trader Joe’s Kung Pao Brussels sprouts?
If you love Trader Joe’s version, serve it alongside sticky rice, teriyaki-glazed chicken, or veggie dumplings for a full meal. You can also build a bowl with quinoa, cucumbers, shredded cabbage, and drizzle extra sauce on top. The spicy-savory glaze pairs well with creamy, cooling sides—think avocado slices or sesame noodles. And if you’re making this at home, you’ll enjoy fresher flavor and a crispy texture that pre-packaged versions often miss.
Final Thoughts – A Dish Worth Repeating
Kung Pao Brussel Sprouts have become more than just a side dish in our home—they’re a tradition. From Chloe’s joy sprinkling peanuts to Linda’s steady hand with the sauce, this recipe brings us together every time. It’s healthy, hearty, and delivers bold takeout-style flavor right from your oven.
Whether you’re serving it at a family dinner or prepping meals for the week, this dish has a way of sticking around—in the best way. Once you taste those crispy, caramelized sprouts coated in spicy-sweet sauce, you’ll understand why we can’t stop making them.
If you’d love more real-food inspiration, come say hi on Pinterest or connect with us on Facebook. We’re always sharing what’s cooking in our kitchens—one wholesome dish at a time.
This recipe calls for slicing Brussels sprouts cleanly and evenly—and the SHAN ZU Chef Knife makes that a breeze. Its high-carbon Japanese Damascus steel cuts smoothly through every sprout, helping you roast them to golden perfection.
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