Crispy Brussels Sprouts with Creamy Kimchi Sauce and toasted sesame seeds makes a dynamite appetizer or side dish. If you’re searching for ways to get more veggies into your diet, this recipe is the place to start!
Much like my Miso-Sesame Glazed Brussels Sprouts, this recipe is inspired by some of my favorite Asian flavors.
The combination of punchy kimchi with toasted sesame and gochujang truly brings Brussels sprouts to LIFE.
Truly, don't be surprised when you find yourself eating these tasty sprouts straight off the sheet pan.
When cooked properly, Brussels sprouts have a rich, caramelized flavor, and a tender, satisfying (not mushy!) texture.
The key is to roast them at a high temperature until the tender leaves begin to crisp.
Another pro tip is to serve them with something acidic to punch up their flavor. This kimchi sauce has the perfect balance of acidity and brightness.
These Brussels sprouts make the perfect side dish for so many different entrees. Plus, they’re impressive (and delicious) enough to serve for a special occasion.
How to Make Brussels Sprouts with Kimchi Sauce
The trick to cooking perfect, crispy Brussels sprouts is roasting them in a HOT oven.
- You also want to pre-heat your baking sheet, which ensures the vegetables start cooking the second they hit the baking sheet.
Brussels sprouts don't take long to cook (about 25 mins max) when roasted at high heat.
The Ingredients
- Brussels Sprouts: You need 1 lb. of Brussels sprouts, which should be similar in size for even cooking. Trim the ends and discard any damaged leaves.
- Kimchi: Look for kimchi in the refrigerated section of your supermarket, near the tofu. My personal favorite brand is Wild Brine, which is widely available.
- Kimchi is a great source of gut-healthy probiotics!
- Oil: You need a neutral cooking oil, such as avocado, sunflower, or safflower oil. Olive oil is fine for roasting, however its grassy flavor is too assertive in the sauce.
- Mayo: I use an avocado oil based mayonnaise, such as Chosen Foods brand, for more healthy fats.
- Sesame Oil: Look for toasted sesame oil, which has a darker color and more concentrated flavor than regular sesame oil. The deeper, richer flavor helps make a little go a long way in the sauce.
- Gochujang: Gochujang is a staple ingredient in Korean cooking. If you're not familiar with this versatile condiment, it's a thick and spicy crimson-red paste made from red chile peppers, fermented soybeans, and salt.
- Honey: A little sweetness helps balance the brininess of the kimchi.
- Sesame Seeds: I love using a mix of white and black sesame seeds for color contrast. Sesame seeds are rich in minerals and heart-healthy fats.
The Directions:
Step 1: Roast Brussels Sprouts
Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 425ºF.
Slice the Brussels sprouts in half and add to a large bowl. Toss with olive oil, salt, and black pepper.
Empty out onto preheated baking sheet. Roast for 22 to 25 minutes, tossing once after 15 minutes, until lightly charred and tender.
Step 2: Prepare Kimchi Sauce
In a blender, combine kimchi, mayonnaise, oil, sesame oil, honey, and Gochujang; blend until mostly smooth.
Step 3: Combine
Transfer Brussels to a serving bowl and add half of sauce; toss to coat. Spoon remaining sauce overtop and garnish with toasted sesame seeds.
How to Crisp Brussels Sprouts:
In order to achieve crispy Brussels sprouts, there is NO need to pre-boil. Here are the best tips:
- Slice in half lengthwise.
- Roast cut side-down. The flat surface that makes contact with the pan encourages better caramelization.
- Use Plenty of Oil. Dry Brussels have a higher tendency for burning. Use lots of heart-healthy olive oil!
- Don't Overcrowd the Pan: The sprouts should have adequate space to encourage browning. If they are too crowded, they still steam and end up mushy.
- Roast at HIGH Heat: I'm talking 425ºF for ideal roasting.
- Preheat Baking Sheet: So the Brussels spouts will start to cook the moment they hit the baking sheet.
FAQs and Expert Tips:
What Does Kimchi Taste Like?
Because of the fermentation process, kimchi has a sour, tangy, deeply savory flavor profile. It can also be quite fiery from the spicy gochugaru paste that is often used.
What is Kimchi Made of?
Kimchi can be made from a variety of vegetables, most often starring cabbage.
In addition to cabbage, it often contains scallions, carrots, garlic, ginger, chili flakes, and other flavor agents.
Serving Suggestions:
- Salmon: A rich, buttery fish like salmon pairs perfectly with these sprouts. Try my Curried Maple-Mustard Salmon or Honey-Harissa Baked Salmon.
- Coconut Shrimp: This saucy skillet meal is what dinner dreams are made of.
- Soup: This Thai Vegetable Soup will complement the flavors beautifully.
- Meatloaf: The absolute BEST Vegan Meatloaf that even the most devout carnivores will love.
How to Store and Reheat:
- Store: Refrigerate leftovers in an airtight container for up to 3 days. If possible, store sauce separately from the sprouts.
- Reheat: The kimchi sauce should NOT be heated. Not only does heat negatively impact the probiotics in kimchi, it also throws off the taste. Either rewarm the sprouts separately, or enjoy leftovers chilled or closer to room temperature.
More Delicious Brussels Sprouts Recipes:
Raw and Roasted Brussels Sprouts Salad
Cider-Glazed Brussels Sprouts
10 Minute Warm Brussels Salad
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.
Crispy Brussels Sprouts with Kimchi Sauce
Equipment
- Large rimmed baking sheet
- Blender
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp. extra-virgin olive oil for roasting (or avocado oil)
- ½ tsp. salt
- ¼ tsp. black pepper
- ⅓ cup kimchi with juices (I use the brand Wild Brine)
- 3 Tbsp. mayonnaise
- 2 Tbsp. neutral oil (such as avocado, canola, safflower, or sunflower oil)
- 2 tsp. toasted sesame oil
- 1 tsp. Gochujang
- 1 tsp. honey
- 2 Tbsp. toasted sesame seeds for garnish
Instructions
- Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 425ºF.Add halved Brussels sprouts to a large bowl. Toss with olive oil, salt, and black pepper.Empty out onto preheated baking sheet. (They should sizzle once they touch the pan.) Arrange most of the Brussels sprouts cut side-down, which encourages better caramelization. Roast for 22 to 25 minutes, tossing once after 15 minutes, until crispy and tender.
- In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth.Transfer Brussels to a serving bowl and add half of sauce; toss to coat. Spoon remaining sauce overtop and garnish with toasted sesame seeds.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days. If possible, store sauce separately from the sprouts.
- Reheat: The kimchi sauce should NOT be heated. Not only does heat negatively impact the probiotics in kimchi, it also throws off the taste. Either rewarm the sprouts separately, or enjoy leftovers chilled or closer to room temperature.
Nutrition
Bee
I don’t love Brussel sprouts (and I think I accidentally overcooked them) but MAN OH MAN this sauce!!!!! So simple, soooo good. My husband doesn’t like kimchi but gobbled the sauce up (I didn’t tell him what’s in it haha). That’s the best kind of compliment right?!
Jamie Vespa
Hi Bee - ah I love hearing that feedback! I'm so glad the recipe was a hit. Thank you for taking the time to leave a review!
Kathleen
Love love love these Brussels sprouts. I will make these again and again!
Lizzy M.
These flavors were fabulous!! Definitely would make again.
Beth
Made this one for Christmas Eve brunch with my in laws. My only regret is that I didn’t double the recipe- 4 adults made it disappear!