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Are Brussels sprouts your favorite fall season vegetable? Let's kick it up a notch with some spice in this new recipe for Roasted Brussels sprouts with kimchi!
Food trend or a new food staple?
You may have lately seen an aisle devoted to just kombucha at your local Whole Foods. These colorful beverages filled in decadent bottles are the new craze. How come? They are sources for probiotics; a healthy "good-for-you" bacteria that reside in your gut. Probiotics are commonly seen in supplemental form claiming immune support, fighting chronic illnesses such as diabetes and heart disease, and boosting memory. Such claims are still being researched currently. There are potential benefits for alleviating and preventing GI symptoms, especially diarrhea, for those suffering from Crohn's or Irritable Bowel Disease (IBD). If you are still considering supplementation, it may be best to discuss with a health professional, such as a Registered Dietitian or physician. Not everyone reacts the same way to the recommended servings; some reactions can be unpleasant gas and bloating.
Before spending tons of money on these products, you can also find them naturally in foods, such as sauerkraut, kefir (a yogurt beverage), and kimchi (a blend of fermented vegetables mainly cabbage and radishes). Kimchi has become another trendy food thanks to its probiotic benefit, but also its deliciousness in asian cooking. Some varieties contain fish sauce, so if you prefer a vegetarian recipe make sure to check the ingredients label. Kimchi has also been paired with gochujang sauce, a tasty korean fermented chili paste. If you prefer a milder heat level, I would caution using this sweet and spicy chili paste during cooking. Try kimchi added in asian rice dishes, stir fries, or even spread in a grilled cheese sandwich. Yum!
Want to try making your own kimchi instead of the store-bought version? Check out this popular fermentation kit via Amazon and try this recipe from The Kitchn here.
For more on fermented foods, read more here.
Roasted Brussels sprouts with kimchi recipe...
This recipe combines a fall and winter food classic, roasted Brussels sprouts, with some texture and heat using kimchi! If you prefer less spice, leave out the optional gochujang sauce for topping. These sprouts are even tasty on their own with the marinade using soy sauce, olive oil, and maple syrup. However, if you want a fun twist to your usual roasted vegetable dish, try these roasted brussels sprouts with kimchi!
Roasted Brussels Sprouts with Kimchi
A spicy alternative to the classic roasted brussels sprouts dish using kimchi!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Method: roasting
Ingredients
2 pounds Brussels Sprouts
¼ cup extra virgin olive oil
2 tablespoons soy sauce, low sodium preferred
1-2 tablespoons pure maple syrup
1 tablespoon crushed garlic
2 scallions, sliced
½ cup kimchi, chopped
Optional: Gochujang or siracha sauce
Instructions
Preheat oven to 425 degrees Farenheit. Set aside a baking sheet.
Trim and halve the sprouts with a paring knife. Set aside.
In a large bowl, stir together all of the remaining ingredients, except the kimchi.
Add the sprouts to the bowl and toss until evenly coated. Spread the sprouts evenly onto the baking sheet.
Bake for 20 minutes or until browning occurs. Rotate the pan halfway during cooking time.
Transfer the sprouts to a serving dish and mix in the kimchi. If you prefer more spice, drizzle with gochujang sauce or siracha.
Notes
If you prefer a vegetarian recipe, make sure to check the ingredients of your kimchi. Some versions contain fish sauce. In this recipe, the kimchi is added at the end after roasting.
Rose Martine
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Rebecca
This is a whole new spin on brussels sprouts that I would never have considered. I bet it's super tasty!!
Thank you, Rebecca! Gave the sprouts a spicy kick!
Jenny Shea Rawn
Love that you added kimchi to these sprouts! We love kimchi and my hubby eats it as a snack every night before dinner. Will have to try stirring them into our roasted brussels!
Thank you, Jenny! Such a delicious snack idea!
Farrah
This is such a tasty idea! I recently came back from Hong Kong and my connecting flight was in South Korea! :O The food was so good! <3
Thank you, Farrah! Sounds like such a fantastic trip!!