Fresh-Pressed Olive Oil Club

Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

This variation on Kung Pao sauce has a surprising kick. 


  • 1 pound Brussels sprouts, trimmed and cut in half lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon each sea salt and freshly ground black pepper
  • 3–4 tablespoons chili garlic sauce, depending on your preference
  • 4 tablespoons rice wine
  • 4 tablespoons soy sauce
  • 6 tablespoons brown sugar
  • ½ cup unsalted, roasted peanuts


Step 1

Preheat your oven to 425°F. Place the Brussels sprouts on a rimmed baking sheet, toss with the olive oil, and season with salt and pepper. Roast, turning once, until tender and lightly browned on the edges, 20 to 25 minutes. 

Step 2

While the Brussels sprouts are roasting, prepare the sauce. In a medium saucepan, stir together the chili garlic sauce, rice wine, soy sauce, and brown sugar and heat through.

Step 3

When the Brussels sprouts are cooked, transfer them to a large bowl, toss with the sauce, and top with the peanuts.

Yields 4-6 servings