This recipe for Kimchi Baked Brussels Sprouts is a symphony of bold flavors. The combination of Crispy oven-roasted Brussels sprouts atop blended kimchi bursts with savory, tangy, and earthy taste that pair quite nicely with thin strips of pan-fried pork belly.

Why Do Kimchi and Brussels Sprouts Go Together?

Kimchi’s spicy, tangy flavors contrast nicely with the mildly bitter, earthy taste of Brussels sprouts, creating a dynamic and interesting dish. This baked brussels sprouts dish combines two fermented foods, which enhances their umami flavors. Together, they bring you a meal that’s as healthy as it savory and delicious.

Kimchi Baked Brussels Sprouts

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• Author: Alessandra Pilkington

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Description

WHo knew kimchi is Brussels sprouts best compliment. 

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Ingredients

Scale 1x2x3x

• 1 pound Brussels sprouts
• 1 cup kimchi
• pinch of salt
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1 tsp mirin
• 1 tsp black garlic liquid

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Instructions

1. Preheat oven to 400 degrees.
2. Slice Brussels sprouts lengthwise.
3. Toss in olive oil and add a dash of salt.
4. Place on sheet tray and roast for 20-25 minutes.
5. In a blender or with a hand blender, puree the kimchi and add sesame oil and mirin, leaving a little texture to the blend.
6. Remove Brussels sprouts from oven. Spoon the kimchi sauce into the base of a bowl, and lay the Brussels sprouts on top.

Recipe by Alessandra Pilkington
Styling by Keith Recker
Photography by Dave Bryce

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