Kimchi Brussels Sprouts
Kimchi Brussels Sprouts- brussels sprouts roasted in a ‘cheesy’ sauce and served with kimchi and crushed peanuts. Addictingly delicious and packed full of gut friendly probiotics.
I feel kind of silly for posting a “recipe” for brussels sprouts when they’re just so darn delicious on their own. I mean, all you have to do is toss ’em with salt & pepper and you’re good to go. Why on earth would create extra work for yourself by doing anything else?
Well, it’s because there are some things you try when you’re traveling that are so good, you can’t get them out of your head and you absolutely have to recreate them at home. Like kimchi brussels sprouts.
In full disclosure, I got a little burnt out on kimchi after our trip to South Korea. It probably had something to do with the hellacious flu we both caught while we were there. Isn’t it funny how bad memories can ruin certain foods for you even though you enjoy their flavor?
Anyway, fast forward to a few years later, Brandon and I were out to eat at Plant in Asheville and I decided to ignore my bad memories and give their kimchi brussels a try. Holy deliciousness. They had this cheesy, slightly spicy, nutty flavor that blew me away. Right then and there my associations with kimchi took on a whole new meaning.
There really isn’t that much additional work than regular roasted brussels sprouts. You just whisk nutritional yeast, garlic powder, salt and arrowroot in a measuring cup with a bit of vegetable broth and oil. Then you pour that goodness on the brussels and roast them in the oven until their golden and crispy. After that they get tossed with kimchi, topped with crushed peanuts and they’re ready to devour.
They’re good enough to eat on their own but I usually prepare them as a side item. However you eat them, I have a feeling you’re gonna love them!
Kimchi Brussels Sprouts
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 1 and 1/2 lbs brussels sprouts, trimmed and halved
- 1/4 cup vegetable broth
- 2 tablespoons high heat oil (I like avocado oil)
- 3 tablespoons nutritional yeast
- 1 teaspoon arrowroot
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup kimchi, finely chopped
- 1/2 cup finely chopped peanuts
Preheat the oven to 400°F then line a baking sheet with parchment paper. Place trimmed and halved brussels sprouts in a large bowl then set aside.
In a measuring cup, whisk together broth, oil, nutrition yeast, arrowroot, garlic powder, salt & pepper. Pour mixture over top of brussels sprouts and stir until they are evenly coated. Transfer to baking sheet and roast in the oven for 20-25 minutes, until caramelized and crispy.
In the same large bowl, add kimchi and set aside.
Once brussels are done cooking, return them to the large bowl. Toss together with kimchi and sprinkle with peanuts. Serve warm, and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Yum! I habe Brussels in my fridge right now for a side dish this week. Since i have everything on hand I might have to give this recipe a try!
I seem to always have them on hand lately too, haha! They’re just so good.
So, I was dead set on making these last Thursday and realized while making them that I didn’t have kimchi on hand…LOL. I made them without but the nutritional yeast sauce makes the Brussels SOOOO good. I’m going to be making them like that for now on! :)
Too funny! I’m happy you enjoyed them sans kimchi. I still want to go back to Asheville and probe them some more on how they make them because they were even better at the restaurant. But this way is close enough for now. :)
I didn’t used to like brussels sprouts, but I’ve realized when you make them well they can be amazing!
I was the same way. I thought they were gross because I had only had them frozen and boiled. But they are SO good fresh!
Half the recipes I make are inspired by our travels and in fact, I had a kimchi fried rice while traveling recently and became obsessed. I haven’t made any other kimchi dishes other than that though so I’m excited to try these Brussel sprouts.
Kimchi fried rice sounds incredible! You could probably add brussels sprouts to that…now you’ve got my wheels turning, haha!
I LOVE kimchi but I never use it in my kitchen! That’s definitely going to have to change because these brussels look AMAZING! Cannot wait to try :)
i love roasted Brussel sprouts so i’m really interested in trying this recipe. Do you have brand/source of kimchi you can recommend? thanks.
Hey Jacquie! I usually buy Farmhouse Culture’s kimchi from my local Earth Fare but Whole Foods also carries it. I wouldn’t say it’s the best kimchi I’ve ever had but it’s pretty good!
thanks for your response. Unfortunately, i don’t have either of those close by so i will keep looking.
I’m sorry, Jacquie! I used to live in a town that didn’t have the bigger health food stores but there was a small shop that sold things like kimchi, health foods, etc. If you have a smaller, independent health food store nearby it might be worth checking into.
I made this recipe tonight along with your black bean burger and itvwas delicious.
Arrowroot and garlic powder are both ingredients listed in this recipe, which I am currently making, however, I am now confused because they aren’t in the directions whatsoever. Am I missing something?
I’m so sorry about that, Kristin. I just updated the instructions to include those ingredients.
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Can this recipe be adapted to exclude Nutritional Yeast and Arrowroot? I don’t have these in my pantry?