INGREDIENTS:
2 lbs Brussels Sprouts, halved
5 Tbs Vegetable Oil, divided
tt Kosher Salt and Pepper
1 Tbs Cornstarch
3 cloves Garlic, finely chopped
2 Tbs Ginger, peeled and finely chopped
2 Tbs Hot Chili Paste (sambal oelek)
6 dried Chilies de Arbol, lightly crushed (this will make recipe hot)
1/2 cup Soy Sauce
3 Tbs Sugar
2 tsp Rice Vinegar, unseasoned
1/3 cup Peanuts, Roasted and Unsalted
DIRECTIONS:
Preheat oven to 425 degrees. Toss Brussels sprouts with 4 tbsp. 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 Tbsp water in a bowl until smooth.
Heat remaining 1 Tbsp 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 darken, 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 two minute. Let cool slightly.
Toss Brussels sprouts with sauce and serve topped with peanuts.
Hellum's Kitchen 