Kung Pao Brussels Sprouts

• 2 pounds brussels sprouts, halved
• 5 tablespoons vegetable oil, divided
• Kosher salt, freshly ground pepper
• 1 tablespoon cornstarch
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped peeled ginger
• 2 tablespoons hot chili paste (sambal oelek)
• 6 dried chiles de arbol, lightly crushed
• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 teaspoons unseasoned rice vinegar
• 1/3 cup unsalted, roasted peanuts

1. Preheat oven to 425u0b0. Toss brussels sprouts and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.
2. Meanwhile, mix cornstarch and 1 tablespoon water in a small bowl until smooth.
3. Heat remaining 1 tablespoon oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
4. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
5. Toss brussels sprouts with sauce and serve topped with peanuts.

brussels sprouts, vegetable oil, kosher salt, cornstarch, garlic, peeled ginger, hot chili paste, arbol, soy sauce, sugar, rice vinegar, peanuts

Taken from www.epicurious.com/recipes/food/views/kung-pao-brussels-sprouts-51263810 (may not work)