Skip to main content
Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter
4 Serving Dinner

Roasted Brussels Sprouts

with Oyster Mushrooms & Garlic Kimchi Butter

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
4
PREP & COOK TIME
30 minutes
CALORIES
120
FAT
5g
CARBOHYDRATES
15g
PROTEIN
6g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 16 oz Brussels sprouts
  2. 2 cloves garlic
  3. 8 oz oyster mushrooms
  4. ⅓ cup vegan cabbage kimchi
  5. 2 tbsp vegan butter
  6. 2 tbsp olive oil*
  7. Salt and pepper*
  8. *Not included
  9. For full ingredient list, see Nutrition*
Allergens: tree nut (coconut)
Tools: Baking sheet, Large skillet
SERVINGS
4
PREP & COOK TIME
30 minutes
CALORIES
120
FAT
5g
CARBOHYDRATES
15g
PROTEIN
6g

View Full Nutrition Label


Get Recipes Delivered

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 the oyster mushrooms clean of any dirt 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 a 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

Heat a large skillet over medium-high heat and add 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. Cover to keep warm.

4
Make the kimchi butter

Add the sliced garlic to the skillet and cook until the garlic is 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.

SIMILAR RECIPES