Categories: DINNER

Ingredients

• Serves 6
• INGREDIENTS
• 2 pounds Brussels sprouts, halved
• 5 tablespoons vegetable oil, divided
• Kosher salt and freshly ground black 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 árbol, lightly crushed
• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 teaspoons unseasoned rice vinegar
• ⅓ cup unsalted, roasted peanuts

Directions

1. METHOD

2. Preheat oven to 425°. Toss brussels sprouts and 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.

3. Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.

4. 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 darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.

5. Toss brussels sprouts with sauce and serve topped with peanuts.

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