Servings: 6

2 pounds Brussels sprouts, halved 2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided 5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon cornstarch 1 tablespoon cornstarch
3 garlic cloves, finely chopped 3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger 2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek) 2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed 6 dried chiles de árbol, lightly crushed
½ cup soy sauce ½ cup soy sauce
3 tablespoons sugar 3 tablespoons sugar
2 teaspoons unseasoned rice vinegar 2 teaspoons unseasoned rice vinegar
⅓ cup unsalted, roasted peanuts ⅓ cup unsalted, roasted peanuts

Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20 to 25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and ½ cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.