- 3 tablespoons sesame oil, plus ½ teaspoon for oiling pan
- 2 pounds brussels sprouts, stems removed and sliced
- 2 tablespoons kimchi base sauce
- 1 teaspoon soy sauce
- ½ teaspoon fish sauce, omit if vegan
- 1 teaspoon ginger, minced
- 1 teaspoon sugar
- 2 medium shallots, peeled and sliced
Preheat oven: Preheat oven to 450 degrees F (230 degrees C).
Make kimchi glaze: To make kimchi glaze, whisk together sesame oil, kimchi sauce, soy sauce, fish sauce, minced ginger, and sugar until well combined.
Mix ingredients: In a large mixing bowl, combine brussels sprouts and sliced shallots with kimchi glaze until well combined. If the glaze is not enough to lightly cover all sprouts, add a bit more oil and mix well.
Roast brussels sprouts: Spread kimchi glazed brussels sprouts mixture on a lightly oiled sheet pan and roast in oven for 30 minutes, stirring every 10 minutes to ensure brussels brown evenly.
- Recipe notes: *Make it vegan by omitting fish sauce and adding a bit more soy sauce. Often kimchi base sauces have anchovies in them, but there are vegan kimchi base sauces available. *If you’re gluten-free, replace soy sauce with Tamari. *Any type of sugar will do in sauce (white, brown, etc.), the sugar is meant to cut the saltiness and create a smoother taste
- Leftovers and storage: Let brussels cool down after cooking and then store in an airtight glass container in the refrigerator for up to five days. Reheat in microwave, in oven, or on the stoptop by sautéing over medium heat.
- Nutrition notes: The soy sauce, kimchi sauce, and fish sauces all are high in sodium but their amounts are low relative to the amount of brussels sprouts in the recipe.
Serving: 1serving, Calories: 213kcal, Carbohydrates: 26g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Sodium: 203mg, Potassium: 961mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1727IU, Vitamin C: 195mg, Calcium: 102mg, Iron: 3mg