Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter

Roasted Brussels Sprouts

with Oyster Mushrooms & Garlic Kimchi Butter

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dinner

Dinner Holiday Recipes
GET RECIPES DELIVERED
SERVINGS
4
PREP & COOK TIME
30 min
CALORIES
110
FAT
5g
CARBOHYDRATES
15g
PROTEIN
6g

MAIN INGREDIENTS

  1. 16 oz Brussels sprouts
  2. 2 garlic cloves
  3. 8 oz oyster mushrooms
  4. 2 tbsp vegan butter
  5. ⅓ cup cabbage kimchi
  6. 2 tbsp olive oil*
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Prepare the Brussels and mushrooms
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.
2
Roast the Brussels sprouts
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.
3
Sauté the mushrooms
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.
4
Make the kimchi butter
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.
5
Serve
Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.