Roasted Brussels Sprouts
with Oyster Mushrooms & Garlic Kimchi ButterGET RECIPES DELIVERED
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- 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
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.
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.
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.
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.
Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.