General Tso is the quentissential staple of Americanized Chinese fare. While it’s origins are heavily contested, we love it without question. I’ve paired it with another love of mine. Brussels Sprouts! It proved to be a winning combination and a fun way to serve this vegetable.

1 Lb. Brussels Sprouts, shredded 2 Tbsp Sesame Oil 1/2 C Soy Sauce 1/2 C Water 3 Tbsp Honey 1/4 C Rice Vinegar 3 Garlic Cloves, minced 1 Tbsp Garlic Chili Sauce 1 Green Onion, finely chopped 1 Ginger Knob, grated 1 Tbsp Cornstarch (or more depending on your desired consistency) 2-3 Dried Red Chili Peppers (optional)*

Preheat the oven to 400*. Wash and shred the Brussels sprouts by hand or with a food processor and attachment. Toss the shredded brussels in one tablespoon of oil and season lightly with salt and pepper. Roast for 15-20 minutes, tossing in between.

While the brussels sprouts are roasting, prepare the sauce. In a saucepan, heat the remaining tablespoon of oil and sauté the aromatics; garlic, ginger, peppers and green onions. Add the soy sauce, honey, rice vinegar and water, whisking to incorporate. Add in the cornstarch and bring to a boil. Lower to a simmer and cook for an additional five minutes.

Once the sprouts have roasted, toss with desired amount of sauce and serve immediately. Enjoy.