Brussels with Kimchi Sauce

Serving Size 5

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Inspired by Dishing Out Health 

  • 1 lb. Brussels sprouts, trimmed and halved lengthwise 
  • 1/3 cup kimchi, chopped  
  • 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 
  • 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 

 

Preparation

  1. Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 425ºF.
  2. Add halved Brussels sprouts and chopped kimchi to a large bowl. Toss with olive oil, salt, and black pepper.
  3. 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.
  4. In a blender, combine kimchi, mayonnaise, neutral oil, sesame oil, honey, and Gochujang; blend until smooth.
  5. Transfer Brussels to a serving bowl and add half of sauce; toss to coat. Spoon remaining sauce overtop and garnish with toasted sesame seeds.

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