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 This Recipe Is So Delicious
Tips For Best Results
- Use high heat when roasting or sautéing to get a nice caramelization and crisp texture.
- Toast the peanuts separately to bring out their flavor before adding them to the dish.
Step 1
Gently heat your oven to 425°F (220°C) and lining a large baking sheet with foil. In a bowl, toss the Brussels sprouts with some olive oil until they’re nicely coated, then spread them out evenly on the baking sheet. Pop them in the oven and roast for about 20 minutes, or until they’re tender.
Step 2
While the sprouts are roasting, whisk together the soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl until smooth. Pour this mixture into a saucepan and cook it over low heat, stirring occasionally, until the sauce thickens.
Step 3
Once the Brussels sprouts are done roasting, add them straight into the saucepan and toss to coat them well with the sauce. Spread them back out on the baking sheet.
Step 4
Move your oven rack so it’s about 6 inches from the broiler and turn the broiler to high. Broil the Brussels sprouts for around 5 minutes, keeping an eye on them so they get nicely browned but don’t burn. Finish by sprinkling chopped peanuts and sliced green onions on top before serving.
