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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.

roasted brussels sprouts and kimchi in a bowl
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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!

brussel sprouts on a pan roasted
Kimchi in a mixing bowl tossed with spices

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
Adding roasted brussels sprouts to kimchi

How to Make Paleo & Vegan Roasted Brussel Sprouts and Kimchi

  1. Preheat oven to 425 degrees F.
  2. Combine brussels sprouts, garlic, ginger, and ghee in a baking sheet, and toss together to coat.
  3. Spread into a single layer, then roast for 20-25 minutes until crispy and browned – stirring and flipping halfway through.
  4. Make the kimchi sauce while the brussels sprouts are roasting: Roughly chop the kimchi into smaller pieces then transfer to a large mixing bowl.
  5. Stir in.vinegar, fish sauce, maple syrup, and sesame oil.
  6. Once the brussels sprouts are roasted, add them to the kimchi mixture and toss to coat.
  7. Taste to add salt and pepper, if needed, and serve topped with chopped green onions and sesame seeds.
brussels sprouts and kimchi a bowl with a fork

Frequently Asked Questions

Are these paleo and vegan brussels sprouts spicy?

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.

What can you serve this dish with?

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!

How long do the leftovers last?

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.

picking up kimchi brussels sprouts with a fork

If you enjoyed this Korean brussel sprouts recipe, you might also like…

kimchi brussels sprouts served in a bowl
5 from 1 vote
Servings: 4 servings

Paleo Kimchi Brussels Sprouts (Vegan Option)

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.
Prep: 5 minutes
Cook: 25 minutes
0 minutes
Total: 30 minutes
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Get this sent to your inbox, plus get new recipes from us every week!

Video

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.

Nutrition

Serving: 1serving – makes 4, Calories: 143kcal, Carbohydrates: 12g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 269mg, Potassium: 471mg, Fiber: 4g, Sugar: 4g, Vitamin A: 885IU, Vitamin C: 98mg, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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2 Comments

  1. Roxanne says:

    5 stars
    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

    1. Jean Choi says:

      Thank you so much for leaving a review!! So glad you enjoyed it. ๐Ÿ™‚