Kung Pao Brussel Sprouts

Crispy on the outside, tender on the inside, and covered in a sweet and spicy sauce. Toss with roasted peanuts and red chilis for a delicious spin on a classic roasted vegetable.

2 pounds brussels sprouts

2 tablespoons olive oil

1 tablespoon cornstarch

1 tablespoon sesame oil

4 cloves garlic (minced)

1 tablespoon fresh grated ginger

1 tablespoon chili paste

6 to 10 dried red chili peppers (split and seeds removed (optional))

½ cup low sodium soy sauce

⅓ cup rice wine vinegar

2 tablespoons brown sugar

⅓ cup unsalted, roasted peanuts, coarse dice

Chicken sausage strips

Note: Ingredients may have been altered from the original.

Directions at platingsandpairings.com

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