Roasted Brussels Sprouts
with Oyster Mushrooms & Garlic Kimchi Butter
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- 16 oz Brussels sprouts
- 2 garlic cloves
- 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. 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.
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.
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.
Add sliced garlic to the skillet and cook until softened, 2 to 3 minutes. Add chopped kimchi and butter and cook for 1 minute.
Add roasted Brussels sprouts and sautéed mushrooms to a serving dish. Drizzle with garlic kimchi butter and gently toss until well coated.