Ruscello’s (Nordstrom) Kick Ass Kung Pao Brussels
Leading up to having Margaux, I focused on meal prep, so that I’d have plenty of food on hand and wouldn’t need to cook much during Margaux’s first weeks earth-side. That said, I still love discovering new recipes, and being postpartum doesn’t stop my tastebuds for wanting something delish. Ronnie and I have a black-tie wedding coming up in November (my little brother’s!), so we had to take a little shopping trip to Nordstrom, he needed a tux, and I needed a gown.
While we were out, we had the most fabulous lunch at Nordstrom’s restaurant, Ruscello, which started with a Kung Pao Brussels Sprouts dish that blew us away. I asked our waitress if she could convince the chef to share the sauce recipe, and she delivered! Now I have a new go-to recipe for Kung Pao Brussels that I can’t wait to make on repeat.
What You’ll Need
1 1/2lb Brussel Sprouts
1 cup Seasoned Rice Vinegar
1 cup Light Brown Sugar
1/2 cup Tamari
1/2 cup Water
1/4 cup Sriracha
1/2 Jalapeno, finely diced
1/2 tbs Chili Garlic Sauce
How to Make
Place rimmed baking sheet on bottom rack and Preheat oven to 450° (this will help make our brussels extra crispy!)
First, let’s prep our brussels.
Wash and halve the Brussels. Dry them thoroughly after washing, any surface moisture will steam instead of crisp (and trust me, you want these crispy!).
Now, let’s roast ‘em.
Toss the Brussels lightly with oil, salt, and pepper. Place them cut-side down on the hot sheet pan. Roast at 425°F for 20–25 minutes, until browned and crisp.
Next, we’re going to make our glaze.
While the Brussels roast, add brown sugar, water, tamari, chili garlic sauce, and sriracha to a saucepan over medium-high heat. Bring to a gentle simmer, stirring until the sugar dissolves. Let it bubble for about 8 minutes, stirring occasionally, to thicken and begin caramelizing. Add the jalapeño about halfway through.
Once the sauce has reduced, remove from heat and whisk in the seasoned rice vinegar until smooth. (This keeps the vinegar bright and balanced.)
Finally, it’s time to put brussels and sauce together to eat!
Transfer the roasted Brussels to a large bowl. Pour the glaze over top and toss until evenly coated. Recommendation: Serve immediately so you can enjoy them crispy and sticky!
Enjoy!
