Bonefish Grill's Kung Pao Brussel Sprouts
Bonefish Grill's Kung Pao Brussels Sprouts is a popular appetizer or side dish featuring crispy roasted brussels sprouts tossed in a bold, sweet and spicy kung pao sauce. The sauce combines classic Chinese flavors like soy sauce, rice vinegar, chili peppers, garlic and ginger with a touch of brown sugar.
You know that feeling when you bite into something so unexpectedly delicious, it literally stops you in your tracks?
That's exactly what happened to me the first time I tried the Kung Pao Brussel Sprouts at Bonefish Grill. This unassuming little veggie dish packs a massive punch of flavor that will rock your taste buds!
For those not in the know, Kung Pao is a classic Chinese stir-fry sauce that brings the party with its perfect blend of spicy, sweet, sour, and umami notes. Bonefish takes this flavor bomb and tosses it with crisp-tender brussels sprouts for a side dish that's anything but boring.
I'm usually that person who fills up on bread and appetizers before my entree even arrives. But once I discovered these sprouts, I found myself strategically pacing my bites to make sure I had room for this veggie masterpiece.
The first thing that hits you is the aroma - a tantalizing mix of garlic, ginger, vinegar, and just a whisper of heat from the chili peppers. Then you get those perfectly roasted brussels sprouts with crispy outer leaves giving way to tender centers. But the real magic happens when you get a forkful coated in that gloriously sticky, sweet-and-spicy Kung Pao sauce.
It's a symphony of textures and tastes that somehow all comes together in glorious harmony. The sprouts provide an earthy base while the sauce dances across your tongue with layers of flavors - first a hint of sweetness, then a vinegary tang, followed by a gentle kick of heat. I could wax poetic about this dish all day!
Of course, like any buzzworthy menu item, the Kung Pao Brussels were something I just had to try replicating at home. I spent an embarrassing amount of time scouring the internet for recipes that claimed to be "#recreation" before finally deciding to wing it myself.
My homemade version is a bit of a mashup - I tossed halved brussels sprouts with avocado oil, salt, and pepper on a baking sheet and roasted them until crispy on the outside but still firm inside. While those cooked, I whipped up a quick Kung Pao sauce with a base of soy sauce, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes.
When the sprouts were done, I heated up the sauce briefly with a splash of vegetable stock to make it nice and saucy, then tossed everything together and garnished with sliced green onions and crushed peanuts for crunch. The result? A dead ringer for Bonefish's version that let's be honest - probably has way more butter and oil than I care to think about.
So whether you get your Kung Pao Brussel Sprout fix from the restaurant itself or you try whipping up a homemade batch, I guarantee this veggie dish is going to change your life. Just be warned - you may find yourself stratgically under-ordering your main course from now on to make room for this addictive little number. No judgment here, friends. When something's this tasty, all bets are off!
Disclaimer: While this is my own personal rave review, no actual Brussel sprouts were harmed in excessive buttering during the making of Bonefish Grill's menu item. Sadly, I have no insider knowledge of their kitchen secrets beyond my taste buds' experiences. But I'd love to hear if any of you recipe sleuths have had success recreating this dish at home!
Recipe: Bonefish Grill Kung Pao Brussels Sprouts (Homemade Version)
Kung Pao Brussel Sprouts: A Flavor Explosion at Bonefish Grill
prep time with cook time.
Serves 4 and contains approximately 160 calories per serving.
Asian-fusion / Side Dish
Ingredients
For the Brussels Sprouts:
- 1 lb brussels sprouts, trimmed and halved
- 2 tbsp avocado oil or olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup vegetable or chicken stock
For the Kung Pao Sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp chili garlic sauce (or 1-2 tsp crushed red pepper flakes)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp cornstarch
Garnishes:
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- Sesame seeds
Directions
- Preheat oven to 400°F. On a baking sheet, toss the halved brussels sprouts with avocado oil, salt and pepper until evenly coated. Roast for 20-25 minutes, shaking the pan halfway, until sprouts are crispy on the outside but still slightly firm inside.
- While the sprouts roast, make the kung pao sauce. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, chili garlic sauce/red pepper flakes, garlic, ginger and cornstarch until fully combined.
- Once the brussels sprouts are done roasting, transfer them to a large bowl or skillet. Add the vegetable stock and kung pao sauce. Toss everything together until the sprouts are fully coated in the sauce.
- Transfer to a serving dish and garnish with sliced green onions, chopped peanuts and a sprinkle of sesame seeds.
A Few Tips:
- For extra charred bits, you can throw the brussels sprouts under the broiler for 2-3 minutes after roasting.
- Use a combination of chili garlic sauce and red pepper flakes for more layered heat.
- Add a drizzle of honey or pinch of sugar to the sauce if you prefer it a little sweeter.
- Garnish with crispy wonton strips or fried shallots for a nice crunch contrast.
The oven-roasted brussels sprouts get crispy and slightly caramelized, while the kung pao sauce brings that signature blend of spicy, sweet, savory and tangy notes. Garnishing with green onions, peanuts and sesame seeds adds great texture too. Adjust any of the sauce ingredients to suit your personal taste preferences - more heat, extra sweetness, etc. Enjoy this flavor-packed vegetarian side dish!
Check this video out about Bonefish Grill's Kung Pao Brussel Sprouts.
Rated 4.9 by 27 reviewers.
Recipe Tags: Bonefish Grill's Kung Pao Brussel Sprouts, Bonefish Grill's Kung Pao Brussel Sprouts Recipe
Published by: Dish Dupes
Recipe FAQ
What makes these brussels sprouts so special? These brussels sprouts really stand out because of the dynamic kung pao sauce. It packs in layers of flavor - spicy from chili garlic sauce, tangy from rice vinegar, savory from soy sauce, a touch of sweetness from brown sugar, and an umami punch from garlic and ginger. Tossing the crispy roasted sprouts in this bold sauce makes them incredibly craveable.
Can I make this recipe vegetarian/vegan? Yes, this recipe can easily be made vegetarian and vegan. The only non-vegan ingredient is the option to use chicken stock when tossing the sprouts and sauce together. Simply substitute that for vegetable stock. Be sure to also use a vegan chili garlic sauce or omit it and just use red pepper flakes for heat.
What are some good substitutions for the chili garlic sauce? If you can't find chili garlic sauce, you can substitute with 1-2 teaspoons red pepper flakes or sriracha, or use a combination of the two for more layered heat. You can also use a teaspoon or two of gochujang (Korean fermented chili paste).
Why roast the brussels sprouts instead of sautéing? Roasting the brussels sprouts until crispy and charred adds amazing caramelized flavor and texture that you just can't get from sautéing alone. The contrast of crispy, roasted leaves against the tender interior is perfection with the sticky sauce.
How can I make this lower in calories/healthier? To reduce the calories, use less oil when roasting the sprouts. The sauce has very little oil itself. You can also substitute stevia or monk fruit for the brown sugar to cut some calories. Adding more vegetables like shredded carrots or diced bell peppers increases the nutrition too.
What can I garnish the brussels sprouts with? The recipe calls for garnishing with green onions, chopped peanuts and sesame seeds which add great freshness, crunch and aroma. You could also try crispy wonton strips, sliced water chestnuts or crushed cashews for crunch. Fresh cilantro or mint would be tasty herbal garnishes as well.
Can I make the sauce ahead of time?
Yes, the kung pao sauce can definitely be made 2-3 days ahead of time and stored covered in the refrigerator. Let it come to room temp before using and whisk to recombine if needed. This makes the final steps quicker.How spicy is this dish? Can I adjust the heat level? The amount of chili garlic sauce/red pepper in the recipe gives the sprouts a moderately spicy kick of heat. To make it milder, start with 1 teaspoon and adjust from there. For extra heat, you can add more chili garlic sauce, red pepper flakes or even some Asian chili crisp oil.
What's the best way to reheat any leftovers? Leftovers can be reheated in a 350°F oven for 10-12 minutes, shaking the pan halfway. You may need to add an extra splash of sauce or stock to re-crisp the sprouts. You can also reheat in the microwave for 1-2 minutes, but the texture won't be as nice.
How do these compare to the real Bonefish Grill version? While this homemade version aims to replicate the flavors of the restaurant dish, it likely can't compete with the richer, more indulgent sauce at Bonefish that is no doubt loaded with butter and oils. But this recipe lets you control the ingredients for a still totally craveable version at home!
