Ingredients
- 1 pound Brussels sprouts, halved
- 1 tablespoon olive oil
- 4 tablespoons reduced-sodium soy sauce
- 2 tablespoons chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons sambal oelek
- 2 tablespoons dry sherry
- 2 teaspoons cornstarch
- ¼ cup unsalted roasted peanuts
- 2 green onions, chopped
Why You'll Want This Again
Tips From The Kitchen
- Stir-fry over high heat to keep the sprouts crisp and prevent them from becoming mushy.
- Toast the peanuts or cashews beforehand to add extra crunch and depth of flavor.
Directions
Warm your oven to 425°F (220°C) and lining a large baking sheet with foil. Toss the Brussels sprouts with some olive oil in a bowl, then spread them out on the prepared sheet. Pop them in the oven and roast until they’re tender, about 20 minutes. While the sprouts are cooking, mix together the soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl until smooth. Pour this sauce into a saucepan and warm it over low heat, stirring until it thickens. Once the sprouts are done, add them to the sauce and give everything a good toss to coat. Spread the coated Brussels sprouts back onto the baking sheet. Move an oven rack close to the broiler and set it to high. Broil the sprouts for about 5 minutes, or until they start to brown nicely. Finish by sprinkling chopped peanuts and sliced green onions on top before serving.
