Crispy Brussels Sprouts with Kimchi Sauce
Crispy Brussels Sprouts with Creamy Kimchi Sauce and toasted sesame seeds makes a dynamite appetizer or side dish.
Servings: 5
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)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/3 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
Serving: 0.5cup | Calories: 204kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 502mg | Fiber: 4g | Sugar: 4.5g