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Make restaurant-quality crispy Brussel Sprouts (Kung Pao style) with a sweet, spicy, tangy chili sesame soy glaze for a versatile, crowd-pleasing vegan side dish!
Why Try Spicy Asian-Style Brussel Sprouts
If you’ve been sleeping on caramelized Brussel sprouts, it’s time to change that! These crispy Brussel Sprouts are the perfect blend of texture and bold, sweet, tangy, spicy flavors, tossed in a ‘lick the plate clean’ – frankly addictive – Kung Pao style glaze of soy sauce, chili paste/ sauce, lime, sesame oil, and brown sugar/maple syrup.
When roasted, spicy Kung Pao Brussel sprouts become perfectly tender in the middle with super crispy, charred, caramelized edges for ultimate texture satisfaction. Plus, they’re quick and easy to prep as a low-fuss, nutrient-rich, versatile side dish perfect for busy weeknights, dinner parties, and potlucks.
You might also enjoy Air fryer Brussels sprouts or roasted cranberry Brussels sprouts.
The Ingredients
Refer to the Brussels sprouts recipe card for the full list of ingredients and quantities.
Recipe Variations
- Kung pao Brussel sprouts: Add 2 minced garlic cloves to the sauce and garnish with peanuts and green onions.
- Garlic: Add some minced, sliced, or powdered garlic for aromatic depth.
- Ginger: Add some freshly grated ginger for a zingy, slightly spicier kick.
- Onion/shallots: Add sliced to the sprouts or fried as a topping.
- Extra vegetables: Several other veggies can be added for extra texture and flavor, like bell peppers, carrots, mushrooms, broccoli, etc.
- Vegan butter: Add some melted vegan butter to the sauce for a richer flavor.
- Garnishes: i.e., pickled vegetables, kimchi, chili oil, green onions, etc.
How to Make Crispy Asian Brussel Sprouts
Step 1: Combine the soy sauce, sriracha, sweetener, lime juice, olive oil, red pepper flakes, and sesame oil – mix well.
Step 2: Then, rinse and trim the Brussels sprouts, slicing them in half. Then, toss them into the bowl with the spicy sauce until thoroughly coated. Preheat the oven to 425F/220C, lining a baking sheet with parchment paper or a silicone mat.
Step 3: Once the oven has preheated, toss the sprouts once more, then spread them in a single layer across the tray, reserving excess sauce in the bowl. Roast the Brussel sprouts for 15 minutes, then flip them and roast for a further 5-10 minutes until golden brown and crispy.
Step 4: Meanwhile, in a small saucepan, simmer the Kung Pao sauce over medium-low heat and whisk in the cornstarch (easiest in a slurry), stirring constantly until thickened. Then, set aside, covered with a lid. Finally, remove the sweet and spicy roasted Brussels sprouts from the oven, toss with the sauce, optionally garnish with sesame seeds and more red pepper flakes, and enjoy!
For even crispier/ more charred sprouts, use the broiler for a minute or two at the end.
FAQs
Follow steps 1-3, then spread in a single layer in an air fryer, with space in between (for airflow). Air fry for 13-15 minutes at 375F/190C, shaking the basket halfway.
Technically, yes, though halved sprouts have more surface area to become crispy. Also, slicing them helps to release the compound that can cause bitterness.
I wouldn’t recommend it unless you don’t mind softer, mushier sprouts.
Pro Recipe Tips
- Dry the sprouts: After washing, dry them thoroughly – otherwise, the moisture can lead to steaming (aka less crispiness!).
- Roasting time varies: Based on the size of the sprouts and your oven. If you’re using sprouts of different sizes, that will also affect it. Very small sprouts can be left whole.
- For extra caramelization: Preheat the oven tray with a little oil, then carefully place the sprouts cut-side down for the crispiest crust.
- Don’t overcrowd the tray: Airflow in-between ensures the roasted Brussels sprouts become crispy rather than steaming.
- Tweak to taste: The sauce for these sweet and spicy Brussels sprouts is easily customizable. Want more sweetness, spice, tang, etc.? Taste and adjust.
Serving Suggestions
While these Asian-style sweet and spicy Brussels sprouts are a highly versatile side, I particularly like them as part of an Asian-inspired meal:
- Stir-fries – Veg noodle stir-fry, easy tempeh stir-fry, quick edamame stir-fry, brown rice stir-fry, etc.
- Quinoa or rice – steamed, boiled, or vegan fried rice.
- Noodles – like veggie chow mein, garlic sesame soba noodles, easy teriyaki noodles, etc.
- Your favorite proteins – like quick teriyaki tofu, spicy sesame tofu, or General Tso’s tofu.
- Side salads – like spicy cucumber salad, easy edamame salad, etc.
Storage Recommendations
Once assembled, it’s best to enjoy the roasted spicy Brussels sprouts immediately for the crispiest texture. To store leftovers, store the sprouts and sauce separately in airtight containers in the fridge for up to 4 days.
Reheat the spicy Brussels sprouts in the oven/an air fryer at 350F/175C (3-5 mins in air fryer or 10-15 minutes in oven. Broil for more crispiness) or with oil in a skillet. Heat the sauce separately on the stove/in a microwave, then toss to combine.
Crispy Brussel Sprouts
Equipment
Ingredients
- ⅓ cup of soy sauce
- 3 tablespoons of sriracha or chili garlic paste
- 1 tablespon of sugar or sweetener of choice
- 1 lime
- 3 tablespoons of olive oil
- Red pepper flakes, to taste
- 1 teaspoon of sesame oil (optional)
- 2 pounds of Brussels sprouts
- 2 teaspoons of cornstarch
- Sesame seeds, garnish (optional)
Instructions
- In a large bowl, mix the soy sauce, sriracha, sugar, juice of ½ lime, olive oil, red chili flakes, and sesame oil (if using). Mix well and set aside.
- Wash, trim the stems, and cut the Brussels sprouts in half. Add them into the bowl with the sauce, toss well, and set aside for the Brussels sprouts to marinate while the oven preheats.
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Once the oven is preheated, toss the Brussels sprouts one more time, and scoop them into the baking sheet in an even layer. Reserve the spicy sauce in the bowl for the next step.
- Roast them for 15 minutes, remove the tray from the oven, and flip them. Put them back in the oven for 5 to 10 minutes or until golden and lightly charred.
- In a small saucepan over medium-low heat, add the spicy sauce and whisk in the cornstarch. Continue to whisk until the sauce begins to thicken. Remove from the heat, cover with a lid, and set aside until the Brussels sprouts are ready.
- Remove the Brussels sprouts from the oven and transfer them to a serving dish. Add the sauce and gently toss.
- Garnish with sesame seeds (if using) and more red pepper flakes. Serve immediately for a crispy bite.
Notes
- Dry the sprouts: After washing, dry them thoroughly – otherwise, the moisture can lead to steaming (aka less crispiness!).
- Roasting time varies: Based on the size of the sprouts and your oven. If you’re using sprouts of different sizes, that will also affect it. Very small sprouts can be left whole.
- For extra caramelization: Preheat the oven tray with a little oil, then carefully place the sprouts cut-side down for the crispiest crust.
- Don’t overcrowd the tray: Airflow in-between ensures the roasted Brussels sprouts become crispy rather than steaming.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Love the crisp!