Roasted Brussels Sprouts
with Oyster Mushrooms & Garlic Kimchi Butter
- 16 oz Brussels sprouts
- 2 garlic cloves
- 8 oz oyster mushrooms
- 2 tbsp vegan butter
- ⅓ cup cabbage kimchi
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Large skillet
Preheat the oven to 425°F. Trim and halve the Brussels sprouts. Peel and slice the garlic. Gently wipe any dirt off the oyster mushrooms with a damp paper towel and trim the tough stems. Finely chop the kimchi.
Transfer the halved Brussels sprouts to baking sheet and toss with 1 tbsp olive oil, salt, and pepper. Roast sprouts until tender and crispy in places, about 12 to 15 minutes.
While the Brussels sprouts are in the oven, place a large skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the oyster mushrooms and cook, stirring occasionally, until browned in places, about 5 to 6 minutes. Sprinkle mushrooms with salt and pepper and transfer to a plate. Tent with foil to keep warm.
Add the sliced garlic to the skillet and cook until softened, about 2 to 3 minutes. Stir in the butter and kimchi and cook for 1 minute.
Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.