Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp vegetable oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar, packed
  • 1 tbsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 scallions, thinly sliced
  • 4 oz thick-cut bacon, diced

Instructions:

  1. Trim the woody stems from the Brussels sprouts and slice them in half lengthwise.
  2. In a large bowl, toss the sprouts with vegetable oil, salt, and pepper. Stir in the diced bacon if using.
  3. For the oven method, spread sprouts in a single layer on a baking sheet and roast at 400°F (200°C) for 20–25 minutes, tossing halfway through. For the air fryer method, cook at 390°F (198°C) for 12–15 minutes, shaking every 5 minutes, until mahogany-colored and crispy.
  4. Combine soy sauce, rice vinegar, brown sugar, Sriracha, sesame oil, ginger, and garlic in a small skillet and bring to a simmer over medium heat.
  5. Whisk the cornstarch and water together to create a slurry; stir into the simmering sauce and whisk for 1–2 minutes until thickened and glossy.
  6. Transfer the hot sprouts to a bowl or the skillet, pour the warm glaze over them, and toss to coat. Fold in chopped peanuts and sliced scallions immediately before serving.