Kung Pao Brussels Sprouts

Ingredients

1 pound Brussels sprouts, halved lengthwise

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

¼ cup coconut aminos

2 teaspoons fish sauce

(I use Red Boat)

1 teaspoon rice vinegar

1 (½-inch) piece fresh ginger, finely grated

1 teaspoon arrowroot starch

2 garlic cloves, finely chopped

1 Fresno chile, thinly sliced, or

½ teaspoon crushed red pepper flakes

2 cups cooked rice or

4 cups Prepared Cauliflower Rice (page 282), for serving

¼ cup roughly chopped roasted, salted cashews, for serving

Directions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Place the Brussels sprouts on the prepared baking sheet.

Drizzle with 2 tablespoons of the olive oil and season with the salt and pepper. Toss to coat evenly and spread the Brussels in a single even layer. Roast until tender and browned, 20 to 25 minutes, tossing once halfway through.

In a medium bowl, combine the coconut aminos, fish sauce, rice vinegar, grated ginger, and arrowroot. Whisk until smooth.

Set aside.

In a small skillet or saucepan over medium, heat the remaining 1 tablespoon olive oil. Add the garlic and chile and cook, stirring often so as not to burn, until the garlic is fragrant, 1 to 2 minutes.

Stir in the coconut amino mixture and let thicken, about 1 minute.

Whisk in 2 tablespoons water to thin out the sauce. Remove the pan from the heat. Toss the roasted Brussels sprouts with the sauce and serve over rice, topped with cashews.