These roasted Brussels sprouts are coated in a spicy kimchi vinaigrette for a high-fiber side that you’ll want to make again and again. Kimchi offers a healthy dose of probiotics to keep your gut happy and healthy.
Roasted Brussels Sprouts with Kimchi Vinaigrette
These roasted Brussels sprouts are coated in a spicy kimchi vinaigrette for a high-fiber side that you’ll want to make again and again. Kimchi offers a healthy dose of probiotics to keep your gut happy and healthy.
Ingredients
- 2 pounds fresh Brussels sprouts halved lengthwise (about 8 cups)
- 2 tablespoons toasted sesame oil divided
- ⅛ teaspoon salt
- ½ cup undrained napa cabbage kimchi
- 3 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- ½ teaspoon grated fresh ginger
- ¼ cup thinly sliced scallions
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400ºF. Line 2 large rimmed baking sheets with parchment paper. Combine Brussels sprouts, 1 tablespoon sesame oil and ⅛ teaspoon salt in a large bowl; toss until evenly coated. Divide between the prepared pans, spreading in a single layer. Roast until tender and deeply browned, 20 to 25 minutes, stirring and rotating the pans from top to bottom halfway through.
- Meanwhile, combine ½ cup kimchi, 3 tablespoons water, 2 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon fish sauce, ½ teaspoon ginger and the remaining 1 tablespoon sesame oil in a blender; process until smooth, about 30 seconds.
- Transfer the Brussels sprouts and ½ cup of the vinaigrette to the large bowl; toss until evenly coated. Drizzle with the remaining vinaigrette; top with ¼ cup scallions and 2 teaspoons sesame seeds.
