Tossed in a sweet, thick chile-laced kung pao-inspired sauce, these crispy, spicy brussels sprouts are sure to liven up any Thanksgiving, holiday or even weeknight meal. A popular preparation in Chinese American restaurants, kung pao is typically a stir-fry, but here we roast the sprouts to make them as crispy as possible. A dose of Sichuan pepper in the sauce is a nod to the dish's origins in Sichuan, China, and we use dried whole Thai chiles in this recipe for the spicy punch kung pao is known for. Feel free to use fewer chiles or remove the seeds for a milder spice level; either way be sure to alert fellow diners that they should bite into the chiles with caution.
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Food Network Kitchen | 2024-07-31
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