This easy side will leave you smacking your lips with a tangy satisfaction. Buttery roasted Brussels sprouts are covered in a creamy cashew Korean kimchi sauce for one easy and scrumptious recipe. Yum, yum, & YUM!
A Unique & Flavorful Side Dish
We are big fans of Brussels Sprouts in our home. Every fall you will find Celery Root & Brussels Sprout Hash, Cranberry Orange Brussels Sprouts, or this Delicata Squash and Quinoa Salad featuring shaved Brussel Sprouts. But this time our sprouts receive a Korean twist!
Kimchi is a nutritious condiment made from salted and fermented vegetables, particularly cabbage. Above all, it’s packed with healthy probiotics which are great for your gut health and it adds a tanginess to the savory sprouts in this recipe.
But the best part about this plant-based side is how quickly and easily it comes together. In short, simply roast, blend, drizzle, and BOOM- you have one incredible side dish!
WHAT YOU WILL NEED:
- Brussels Sprouts – These little veggies are roasted to perfection with just a touch of salt and pepper
- Vegan Kimchi – Spicy and tangy fermented vegetables, give this cashew cream sauce a bright and robust flavor.
- Cashews – Boiled or soaked cashews blend into a perfect consistency for a vegan cream sauce.
- Nutritional Yeast – These flavorful flakes give the cream sauce a “cheesy” flavor which pairs great with the spicy kimchi.
- Olive Oil – The oil adds necessary fat and allows the Brussels sprouts to become perfectly browned and crispy when roasted.
- Green Onions or Scallions – The addition of fresh chopped green onions for garnish adds a pop of freshness and flavor.
- Salt & Pepper – The flavor of the Brussels sprouts is enhanced with a little sprinkle of salt and pepper.
FAQ & Creamy Kimchi Brussels Sprout Tips:
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What does kimchi taste like?
- Kimchi can be sour and spicy at the same time. It’s also pungent and has a robust umami flavor with plenty of salty goodness.
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What else can the kimchi cream sauce be used for?
- Simply put?… Anything and everything! For instance, if you have extra sauce, it can be used on dumplings, baked potatoes, rice, on top of a grain bowl, pizza, vegetable dipping, and so much more.
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Cut extra large Brussels sprouts in half.
- By halving any large sprouts, it allows them to roast more evenly and makes them crispy on the outside and tender on the inside.
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Garnish with extra kimchi.
- If you love kimchi, we highly recommend dolloping extra on top of the finished dish. Although there is ½ cup in the sauce, it has a rather mild kimchi flavor due to the cashews.
Thanksgiving Here We Come!
If you are looking for a new twist on roasted Brussels sprouts, this is the ONE. The creamy kimchi sauce was made for drizzling over crispy sprouts. They are salty, savory, and lip-smackingly good- yay Fall!
Finally, if you have made this Kimchi Brussels Sprouts recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy roasting!
Vegan Creamy Kimchi Brussels Sprouts
- Prep Time: 10 min.
- Cook Time: 20 min.
- Total Time: 30 min.
- Yield: 8 Servings 1x
- Category: Side Dish
- Method: Roast, Blend
- Cuisine: Korean American Fusion
- Diet: Vegan
Description
A spicy and savory side made with the Korean staple kimchi. These vegan creamy kimchi Brussels sprouts will leave you licking your lips!
Ingredients
- Approximately 5–6 Cups Brussels Sprouts (Halved, We used one large stalk.)
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 2 Tbsp Oil
- 2 Green Onions (Chopped)
Kimchi Cream Sauce:
- 1 Cup Raw Cashews
- 1/2 Cup Vegan Kimchi (Extra for Garnish)
- 2 Tbsp Nutritional Yeast
- 1 1/2 cup Water
- 1/4 tsp Salt optional or 1 tsp Miso Paste
Instructions
Directions:
- Preheat the oven to 400°F. Peel and half the Brussels sprouts. Place the halved sprouts on a baking sheet and sprinkle the salt and pepper over them. Drizzle the oil over the sprouts and stir to incorporate. Place in the oven for 20-25 minutes. Stirring once halfway through.
- While the Brussels sprouts cook, place the cashews in a saucepan and cover with water. Cook over high heat and allow to boil for 10 minutes or they can be soaked in water overnight instead.
- Drain the cashews and place them in a high speed blender with the rest of the sauce ingredients. Blend on high until very smooth.
- When the Brussels sprouts are finished cooking, transfer them to a platter and drizzle the sauce over them. Garnish with the chopped green onion and extra kimchi if desired. Serve immediately and enjoy!
- Leftovers can be stored in the refrigerator for up to 3 days and the sauce can be store separately in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Kimchi Brussels Sprouts Recipe, Vegan Creamy Brussels Sprouts, Vegan Fall Side Dish
