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Brussels Sprouts with Chili


Prep Time: 5 minutes

Cook Time: 35 minutes

  • 2 lbs Brussels Sprouts, halved
  • 4 tablespoons olive oil  
  • Salt and pepper
  • 2 green onions, chopped for garnish
  • 2 teaspoons Dynasty Hot Chili Oil
  • 1 handful dried chilies
  • ½ cup Kikkoman soy sauce
  • 2 tablespoons Nishiki rice vinegar
  • ¼ cup crushed peanuts
  1. Halve your sprouts and place them on a baking sheet. Drizzle them with olive oil and roast for 30-35 minutes until cooked through and crispy.
  2. While the sprouts are cooking, make your Kung Pao Chili Sauce by combining all the ingredients into a bowl and mixing well. Save the peanuts and chili peppers for a topping.
  3. Take the sprouts out of the oven and lay them out on a serving dish. Pour the spicy kung pao sauce over them and top with crushed peanuts and dried red chilies.

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Dish Type / Ethnic Cuisine