Kung Pao Brussels Sprouts

SERVES 2

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 35 minutes

Here are two of my favorite things in life: Brussels sprouts and Chinese food. I love how filling Brussels are, and when they’re oven-roasted and crispy? Forget it. I can’t get enough! So when I figured out how to make them the star of a dish by tossing them with a spicy Kung Pao–inspired sauce, spooning them over rice (white or cauliflower), and topping them with roasted, salted cashews, you better believe I jumped at the chance—and I didn’t miss the meat for one second!

• 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, for serving
• ¼ cup roughly chopped roasted, salted cashews, for serving

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.