Delicious and easy kimchi brussels sprouts for anyone looking for something different and packed with flavor! It’s a wonderful combo that’s paleo and vegan.
As a Korean immigrant who grew up in the US, our holiday cooking traditions always looked a little different. We often incorporated Korean and fusion dishes, and I always loved being able to experience 2 different cultures.
To marry together my love for the holidays with my childhood favorite flavors, I decided to these Korean style brussel sprouts, and I have become quite obsessed. They are crunchy, tangy, slightly sweet, with a deep sesame flavor, and I just can’t get enough.
Watch a Short Video of These Paleo Vegan Brussels Sprouts
Korean Brussel Sprouts Recipe
While brussels sprouts are not commonly seen in Korean dishes, they are one of my favorite vegetables. For this dish, I decided to combine brussel sprouts and kimchi and the result is surprisingly tasty with wonderful textures. The paleo and vegan roasted brussel sprouts have such a wonderful flavor and char, and they are fantastic with the spicy and tangy kimchi sauce!
Ingredients in Kimchi Brussels Sprouts
As unique as these Korean style brussel sprouts might seem, the ingredients for these paleo brussel sprouts are actually quite simple and really easy to make!
- brussels sprouts
- garlic
- ginger
- ghee
- kimchi: For vegans, you can easily find vegan kimchi at health food stores. You can also make your own, and I have a recipe in my cookbook!
- rice vinegar: Apple cider vinegar can be used instead in a pinch
- fish sauce: For vegan brussel sprouts, you can substitute with soy sauce or coconut aminos.
- maple syrup
- sesame oil
- salt and pepper
- green onion
- sesame seeds
How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi
- Preheat oven to 425 degrees F.
- Combine brussels sprouts, garlic, ginger, and ghee in a baking sheet, and toss together to coat.
- Spread into a single layer, then roast for 20-25 minutes until crispy and browned – stirring and flipping halfway through.
- Make the kimchi sauce while the brussels sprouts are roasting: Roughly chop the kimchi into smaller pieces then transfer to a large mixing bowl.
- Stir in.vinegar, fish sauce, maple syrup, and sesame oil.
- Once the brussels sprouts are roasted, add them to the kimchi mixture and toss to coat.
- Taste to add salt and pepper, if needed, and serve topped with chopped green onions and sesame seeds.
Frequently Asked Questions
This depends on the spice level of the kimchi you use, but generally, no. The brussels sprouts to kimchi ratio is high enough that you’ll only get the subtle heat of the kimchi and a lot of its wonderful flavors.
I recommend serving these kimchi brussels sprouts with a hearty protein dish like chicken, turkey, pork, or even steak. You can even serve it over rice, since it packed with so much flavor!
You can enjoy this dish within 3-4 days stored in the refrigerator in an airtight container. To reheat, just microwave for about 1-2 minutes until warm.
If you enjoyed this Korean brussel sprouts recipe, you might also like…
- Paleo Brussels Sprout Caesar Salad Recipe – Ready in 15 Minutes!
- Bacon Ranch Brussels Sprouts (Paleo, Whole30, Low Carb)
- Paleo Roasted Brussel Sprouts Salad (Vegan, Whole30)
- Kimchi Shakshuka (Paleo, Whole30)
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
Paleo Kimchi Brussels Sprouts (Vegan Option)
Ingredients
- 1 lb brussels sprouts trimmed and halved
- 3 garlic cloves minced
- 1/2 inch ginger grated
- 2 tbsp ghee or your favorite cooking oil, melted
- 1/2 cup drained kimchi
- 1 tbsp rice vinegar
- 2 tsp fish sauce or coconut aminos or soy sauce, for vegan
- 2 tsp maple syrup
- 2 tsp sesame oil
- Salt and pepper to taste
- 1 stalk green onion chopped
- Sesame seeds for garnish
Instructions
- Preheat oven to 425 degrees F.
- Add brussels sprouts, garlic, ginger, and ghee to a baking sheet, and toss together to coat.
- Spread into a single layer. Roast for 20-25 minutes until crispy and browned, stirring and flipping halfway through.
- While the brussels sprouts are roasting, roughly chop the kimchi into smaller pieces then transfer to a large mixing bowl.
- Add vinegar, fish sauce, maple syrup, and sesame oil to the kimchi, and stir together.
- Once the sprouts are done roasting, add them to the kimchi mixture and toss to coat.
- Add salt and pepper, if needed, and serve topped with chopped green onions and sesame seeds. Enjoy at room temperature.
Video
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OMG this was sooo delicious! I made it for the first time tonight and loved it. I was surprised at how filling it was. Only change I made was to use more coconut aminos & left out the maple syrup. Wow was it good.
Definitely making it again soon!
Thanks so much!
~Roxanne
Thank you so much for leaving a review!! So glad you enjoyed it. 🙂