A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.
Ingredients
2 pounds brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de arbol, lightly crushed
1/2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts
Directions
Preheat oven to 425°. Toss brussels sprouts and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.
