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Kung Pao Brussels Sprouts

5 from 2 votes
Total: 35 minutes
Serves 4 PEOPLE

A quick and simple dish that will surely add some zing to your weeknight dinner. Super easy to make and packed with flavor!! Gluten-free, vegan and dairy-free.

Kung Pao Brussels Sprouts

My family and I love Chinese food and this famous restaurant in our area serves some of the best Chinese/Thai delicacies that I have ever tasted. On our last visit, we tried their tasty kung pao delicacy and it was amazing!! Ever since, I wanted to experiment and create the same flavor in my kitchen. If you love kung pao dishes as much as I do then you’re surley going to love Kung Pao Brussels Sprouts. It’s so simple, yet so delicious! How to make Healthy Kung Pao Brussels Sprouts?

Don’t have a liking for brussels sprouts, no worries. Try it on any other veggies or proteins like green beans, roasted cauliflower florets, roasted potato wedges, tofu, or paneer. Meat lovers can add their favorites to this sauce and create a lip-smacking meal.

Kung Pao Brussels Sprouts

How to make Kung Pao Brussels Sprouts?

Before we begin with homemade kung pao sauce, let’s roast brussels sprouts in the oven. Clean, wash and trim the sprouts. Cut them lengthwise in halves and place them in a hot oven to roast until they have a nice crispy outer layer and is soft on the inside. They can also be toasted in a pan.

Time to prepare our sweet and spicy quick kung pao sauce. Heat oil in a wok, stir fry chilies, ginger-garlic paste and saute for few seconds. Pour in rest of the ingredients, mix and finally add cornstarch. Let it simmer for a while until everything starts to come together and in minutes the sauce will thicken. You can customize the heat/spice level to your liking.

How to make Kung Pao Brussels Sprouts

Add the brussels sprouts at the very end. Toss until its well coated or glazed with kung pao sauce. Finish off with roasted chopped peanuts and green onions.

The end result is completely irresistible – crispy brussels sprouts meets crunchy peanuts and sweet ‘n’spicy kung pao sauce. It’s truly an incredible explosion of flavors! Pair it with steamed rice, spicy veg noodles and create a killer vegetarian meal tonight.

If you happen to make this recipe, please leave me a comment or share your pics on with me on Facebook. I would love to see your creation and would be happy to answer any questions.


Kung Pao Brussels Sprouts

5 from 2 votes
Healthy Kung Pao Brussels Sprouts – A simple dish that will surely add some zing to your weeknight dinner. Super easy to make and packed with flavor!!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Calories: 308 kcal
Servings: 4 PEOPLE





  • Clean and wash Brussels sprouts.
  • Assemble: rest of the ingredients.
  • Trim and sliced them in halves (length-wise).
  • Set and preheat oven at 400 degree F. Add oil, salt and pepper to a bowl.
  • Toss brussels sprouts in it.
  • Spread the brussels sprouts on a baking tray and..
  • Bake until the outside leaves are crispy and lightly browned. For me it was 24 minutes.
  • Meanwhile, let’s prepare the kung pao sauce. Heat oil in a pan, add chilies and ginger-garlic.
  • Let it cook for few seconds and then add all the ingredients except cornflour. Let it simmer for a while.
  • Pour in cornflour and simmer until the sauce thickens.
  • Lower the flame, add baked Brussels sprouts, chopped peanuts and mix gently until well coated.
  • If you find the sauce too much, you can take out couple of teaspoons and then mix in the baked Brussels sprouts.
  • Transfer it to a bowl and have it for dinner or..
  • Enjoy it as an evening snack.


Calories: 308kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Sodium: 1710mg | Potassium: 665mg | Fiber: 6g | Sugar: 12g | Vitamin A: 855IU | Vitamin C: 99mg | Calcium: 87mg | Iron: 3mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Snacks And Appetizers
Cuisine: American

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  1. Judi Graber says:

    I love the mini Brussel sprouts you can sometimes find in the market – these look rather small and tender I bet. Kung Pao is a favorite sauce that I usually have with shrimp or chicken. Happy Fiesta Friday and thanks for sharing 🙂

  2. Petra says:

    This is a great and creative way to use Brussels sprouts! It sounds delicious with the peanuts and the sauce! Thank you for bringing it to Fiesta Friday!

  3. Audrey says:

    I love Kung Pao, maybe this recipe will help me to like Brussels Sprouts. 🙂 Thank you for sharing this recipe on Creative K Kids Tasty Tuesdays!

  4. anita says:

    Can i use frozen Brussel sprouts?

    • Ruchi says:

      Yes you can. Take frozen brussels sprouts and mix with olive oil and salt. Evenly spread them in single layer on a baking sheet and bake. 🙂

  5. rocky nikunj says:

    how would you reheat it

  6. MrsG says:

    Another fabulous vegan recipe, Ruchi! Thank you I love this, I could live on just this alone! Perfect flavour balance and textures.

  7. Devi Savla says:

    I’m in the UK do you measure soy sauce in grams in the US?