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Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter
4 or 4 Serving Dinner

Roasted Brussels Sprouts

with Oyster Mushrooms & Garlic Kimchi Butter

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
4 4
PREP & COOK TIME
30 min
CALORIES
120
FAT
5g
CARBOHYDRATES
15g
PROTEIN
6g

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INGREDIENTS

  1. 16 oz Brussels sprouts
  2. 2 garlic cloves
  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 4
PREP & COOK TIME
30 min
CALORIES
120
FAT
5g
CARBOHYDRATES
15g
PROTEIN
6g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the Brussels and mushrooms

Preheat the oven to 425°F. Trim and halve the Brussels sprouts. Peel and slice the garlic. Trim the oyster mushrooms, removing the tough stems. Finely chop the kimchi. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

2
Roast the Brussels sprouts

Add halved Brussels sprouts, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until tender and crispy in places, 12 to 15 minutes.

3
Sauté the mushrooms

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned in places, 5 to 6 minutes. Sprinkle with salt and pepper and transfer sautéed mushrooms to a plate. Cover to keep warm.

4
Make the kimchi butter

Add sliced garlic to the skillet and cook until softened, 2 to 3 minutes. Add chopped kimchi and butter and cook for 1 minute.

5
Serve

Add roasted Brussels sprouts and sautéed mushrooms to a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.

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