December 2025

Roasted Szechuan, Brussels Sprouts with Udon Noodles Paired With Great Frogs VintNers ReD

Roasted Szechuan Brussels Sprouts with Udon Noodle Paired with Great Frogs Vintners Red

Szechuan sauce is a spicy Chinese condiment crafted from a mix of chili sauce, garlic, ginger, soy sauce, and various spices. This thick and bold sauce offers a savory heat with a hint of tangy sweetness. Pair it with roasted and crispy Brussels sprouts over chewy udon noodles for an incredibly delicious meal! While some prefer a sweeter wine with Szechuan, experts suggest that a medium red or semi-dry white wine will complement the dish without overpowering it or competing with it. Here, we’ve chosen Great Frogs Vintners Red, but you can easily substitute with several options from their white wine collection. Enjoy!

Roasting the sprouts

Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.

Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.

Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.

Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.

Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.Toss the hot Brussels sprouts with the sauce and serve.

Meanwhile, make Szechuan sauce

½ cup soy sauce
¼ cup Chinkiang vinegar
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon red pepper flakes
½ teaspoon ground ginger

6 tablespoons water

2 teaspoons cornstarch

In a small pot, whisk all your ingredients together and over medium high heat, bring your sauce to a gentle boil. Make a slurry by mixing equal parts water and cornstarch, then pour into your sauce mixture.

Reduce the heat to low and simmer the sauce until it thickens, stirring constantly. This should take about 3 minutes.

Udon noodle

Cook according to package instructions

To serve

Place Udon in Bowl

Toss hot roasted Brussels sprouts with desired amount of sauce

Add desired amount of Brussels sprouts and serve!

Notes: as pictures, roasted red onion and red bell pepper served on the side , w/o sauce.

Substitute Coconut Aminos for Soy Sauce, dial down the brown sugar just a bit.

Credits: Slender Kitchen and  the recipe critic , Thank You!!