Fall is in the air so that means one major thing in this household: Baking Season commences. We live in an older home without central air so in the summer months, the oven RARELY gets used. Sure, we will pop in the occasional pizza but you will never find me doing any kind of baking or roasting a single vegetable in the middle of July. Sad, I know. However, that makes fall all the more magical!
Crisp nights, all the layers, pumpkin spice on top of pumpkin spice, and almost daily baking and/or veggie roasting. So if you are like me and simply cannot wait to get something roasting in the oven, these Crisped Baked Brussels Sprouts with Kimchi might be just the thing for you.
The secret to this roasting recipe is to start the sprouts on the stovetop in a cast iron skillet. This brings the sprouts up to temperature more quickly once transferred to the oven, resulting in a wonderfully crisp final product.
I created this recipe for The Recipe Redux’s monthly theme for October: Good Gut Health. The challenge was to develop a recipe that features ingredients that support GI health. So I ran through the list of yummy probiotic-rich foods that I have on hand like sour kraut, yogurt, kefir, and kombucha then I landed on kimchi. I am always looking for more ways to use kimchi as I usually have a jar in my refrigerator for when we make one of my favorite taco recipes, these Korean Bulgogi Beef Tacos. Kimchi has a wonderful fermented flavor with a slight kick of spice. It can be eaten all on its own to provide a dose of probiotics to keep you and your gut happy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 2 pounds Brussels sprouts
- 2 Tbsp canola oil
- 1/2 cup kimchi chopped
- 1/4 cup cilantro chopped
- 3 Tbsp fish sauce
- 2 1/2 Tbsp fresh lime juice
- 2 Tbsp water
- 1 1/2 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 clove garlic minced
- 2 chopped thai chilis or 1/2 tsp crushed red pepper
Ingredients
Fish Sauce Dressing
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- Heat oven to 400° F. Prep brussels sprouts by washing and removing any discolored outer leaves. Make sure to dry the spouts well with a paper towel. Trim off the stems and slice in half.
- Heat 2 Tbsp of oil in a large cast iron skillet over medium heat. Place the brussels sprouts cut side down in the pan. Allow the sprouts to slightly brown before transferring to the oven to finish, about 10 minutes. Roast in the oven for 15 minutes, remove from oven and toss well, and place back into the oven for another 10-15 minutes or until they are tender with a toasted brown color.
- While the brussels sprouts are cooking, whisk together all the ingredients for the dressing and set aside.
- Once sprouts are tender and browned, remove from oven and plate on a serving dish. Top sprouts with kimchi and cilantro. Lightly drizzle with 2-3 Tbsp of dressing and serve immediately. Unused dressing can be stored in the refrigerator for up to one week.