Roasted Brussels Sprouts
with Oyster Mushrooms & Garlic Kimchi Butter
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- 16 oz Brussels sprouts
- 2 cloves garlic
- 8 oz oyster mushrooms
- ⅓ cup vegan cabbage kimchi
- 2 tbsp vegan butter
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition*
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.
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.
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.
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.
Combine the roasted Brussels sprouts and oyster mushrooms in a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.