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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeThisRoasted Brussels Sprouts with Kimchi Vinaigretterecipe is the perfect gut-friendly side. Brussels sprouts become sweet as they roast and are then tossed in a tangy, salty, spicy vinaigrette. The sesame oil brings a subtle nuttiness and the fresh ginger adds a warm brightness, while the kimchi brings a spicy fermented flavor that also adds probiotics to your gut’s microbiome. Keep reading for our expert tips, including how to prevent mushy Brussels sprouts.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Crowding your Brussels sprouts will cause them to steam and get mushy rather than roast. You want to give them as much room as possible on the pan (that’s why we suggest using 2 pans).Add honey to the dressing for a touch of extra sweetness.Use the kimchi vinaigrette as a salad dressing or as a marinade for chicken or shrimp.Using a blender will result in a smoother dressing consistency; a food processor will not work as well.Nutrition NotesBrussels sproutsare loaded with gut-friendly fiber that will help keep you regular and feed your beneficial bacteria. By regularly including Brussels sprouts in your meals, you may experience a healthier gut microbiome and a lower risk of disease, including heart disease, cancer and type 2 diabetes.Kimchiis a fermented dish that’s typically made with cabbage. The fermentation adds probiotics to kimchi, and the cabbage brings vitamins, minerals and fiber. This makes kimchi especially gut-friendly. Probiotics are beneficial bacteria that reside in your gut, and fiber feeds those bacteria, helping them to thrive. A healthy microbiome supports a strong immune system, which in turn lowers your risk of disease.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Jump to recipe
ThisRoasted Brussels Sprouts with Kimchi Vinaigretterecipe is the perfect gut-friendly side. Brussels sprouts become sweet as they roast and are then tossed in a tangy, salty, spicy vinaigrette. The sesame oil brings a subtle nuttiness and the fresh ginger adds a warm brightness, while the kimchi brings a spicy fermented flavor that also adds probiotics to your gut’s microbiome. Keep reading for our expert tips, including how to prevent mushy Brussels sprouts.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Crowding your Brussels sprouts will cause them to steam and get mushy rather than roast. You want to give them as much room as possible on the pan (that’s why we suggest using 2 pans).Add honey to the dressing for a touch of extra sweetness.Use the kimchi vinaigrette as a salad dressing or as a marinade for chicken or shrimp.Using a blender will result in a smoother dressing consistency; a food processor will not work as well.Nutrition NotesBrussels sproutsare loaded with gut-friendly fiber that will help keep you regular and feed your beneficial bacteria. By regularly including Brussels sprouts in your meals, you may experience a healthier gut microbiome and a lower risk of disease, including heart disease, cancer and type 2 diabetes.Kimchiis a fermented dish that’s typically made with cabbage. The fermentation adds probiotics to kimchi, and the cabbage brings vitamins, minerals and fiber. This makes kimchi especially gut-friendly. Probiotics are beneficial bacteria that reside in your gut, and fiber feeds those bacteria, helping them to thrive. A healthy microbiome supports a strong immune system, which in turn lowers your risk of disease.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
ThisRoasted Brussels Sprouts with Kimchi Vinaigretterecipe is the perfect gut-friendly side. Brussels sprouts become sweet as they roast and are then tossed in a tangy, salty, spicy vinaigrette. The sesame oil brings a subtle nuttiness and the fresh ginger adds a warm brightness, while the kimchi brings a spicy fermented flavor that also adds probiotics to your gut’s microbiome. Keep reading for our expert tips, including how to prevent mushy Brussels sprouts.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2 poundsBrussels sprouts,trimmed and halved lengthwise (about8cups)2tablespoonstoasted sesame oil, divided⅛teaspoonsalt½cupundrained napacabbage kimchi3tablespoonswater2tablespoonsextra-virgin olive oil1tablespoonrice vinegar1teaspoonfish sauce½teaspoongratedfresh ginger¼cupthinly slicedscallions2teaspoonssesame seeds
Cook Mode(Keep screen awake)
Ingredients
2 poundsBrussels sprouts,trimmed and halved lengthwise (about8cups)
2tablespoonstoasted sesame oil, divided
⅛teaspoonsalt
½cupundrained napacabbage kimchi
3tablespoonswater
2tablespoonsextra-virgin olive oil
1tablespoonrice vinegar
1teaspoonfish sauce
½teaspoongratedfresh ginger
¼cupthinly slicedscallions
2teaspoonssesame seeds
DirectionsPreheat oven to 400ºF. Line 2 large rimmed baking sheets with parchment paper. Combine Brussels sprouts, 1 tablespoon sesame oil and ⅛ teaspoon salt in a large bowl; toss until evenly coated. Divide between the prepared pans, spreading in a single layer. Roast until tender and deeply browned, 20 to 25 minutes, stirring and rotating the pans from top to bottom halfway through.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, combine ½ cup kimchi, 3 tablespoons water, 2 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon fish sauce, ½ teaspoon ginger and the remaining 1 tablespoon sesame oil in a blender; process until smooth, about 30 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanTransfer the Brussels sprouts and ½ cup of the vinaigrette to the large bowl; toss until evenly coated. Drizzle with the remaining vinaigrette; top with ¼ cup scallions and 2 teaspoons sesame seeds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanFrequently Asked QuestionsYou can store kimchi Brussels sprouts in an airtight container in the refrigerator for up to 5 days, enjoying leftovers chilled or at room temperature. It’s best not to reheat the dressing because it can alter the flavor. Therefore, if you are planning for leftovers ahead of time and you want to reheat the dish, keep the vinaigrette separate from the Brussels sprouts.The main ingredient in kimchi is fermented cabbage leaves. It can be mild, spicy or sour, depending on the brand, and may include other ingredients such as daikon radishes, garlic, ginger, red pepper flakes, apples, onions and more. Napa cabbage kimchi is usually available in most grocery stores and Asian markets in the refrigerated produce section near the pickles and sauerkraut.Store your ginger in the freezer for easier grating. If the skin is thin, there’s no need to peel it first, but if it’s thick, you can use a spoon to scrape off the peel. Then, use a microplane for grating, or shred the ginger using the tines of a fork. Alternatively, you can use the smallest holes on a box grater, but much of the ginger may get stuck.This side dish will go with your favorite fish, beef, chicken and pork recipes. Try it with some of ours:Grilled Salmon with Cilantro-Ginger Sauce,Gochujang-Glazed Grilled Mackerel, orGalbi (Korean BBQ Short Ribs).EatingWell.com, October 2024
Directions
Preheat oven to 400ºF. Line 2 large rimmed baking sheets with parchment paper. Combine Brussels sprouts, 1 tablespoon sesame oil and ⅛ teaspoon salt in a large bowl; toss until evenly coated. Divide between the prepared pans, spreading in a single layer. Roast until tender and deeply browned, 20 to 25 minutes, stirring and rotating the pans from top to bottom halfway through.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, combine ½ cup kimchi, 3 tablespoons water, 2 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon fish sauce, ½ teaspoon ginger and the remaining 1 tablespoon sesame oil in a blender; process until smooth, about 30 seconds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanTransfer the Brussels sprouts and ½ cup of the vinaigrette to the large bowl; toss until evenly coated. Drizzle with the remaining vinaigrette; top with ¼ cup scallions and 2 teaspoons sesame seeds.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanFrequently Asked QuestionsYou can store kimchi Brussels sprouts in an airtight container in the refrigerator for up to 5 days, enjoying leftovers chilled or at room temperature. It’s best not to reheat the dressing because it can alter the flavor. Therefore, if you are planning for leftovers ahead of time and you want to reheat the dish, keep the vinaigrette separate from the Brussels sprouts.The main ingredient in kimchi is fermented cabbage leaves. It can be mild, spicy or sour, depending on the brand, and may include other ingredients such as daikon radishes, garlic, ginger, red pepper flakes, apples, onions and more. Napa cabbage kimchi is usually available in most grocery stores and Asian markets in the refrigerated produce section near the pickles and sauerkraut.Store your ginger in the freezer for easier grating. If the skin is thin, there’s no need to peel it first, but if it’s thick, you can use a spoon to scrape off the peel. Then, use a microplane for grating, or shred the ginger using the tines of a fork. Alternatively, you can use the smallest holes on a box grater, but much of the ginger may get stuck.This side dish will go with your favorite fish, beef, chicken and pork recipes. Try it with some of ours:Grilled Salmon with Cilantro-Ginger Sauce,Gochujang-Glazed Grilled Mackerel, orGalbi (Korean BBQ Short Ribs).
Preheat oven to 400ºF. Line 2 large rimmed baking sheets with parchment paper. Combine Brussels sprouts, 1 tablespoon sesame oil and ⅛ teaspoon salt in a large bowl; toss until evenly coated. Divide between the prepared pans, spreading in a single layer. Roast until tender and deeply browned, 20 to 25 minutes, stirring and rotating the pans from top to bottom halfway through.
Meanwhile, combine ½ cup kimchi, 3 tablespoons water, 2 tablespoons olive oil, 1 tablespoon vinegar, 1 teaspoon fish sauce, ½ teaspoon ginger and the remaining 1 tablespoon sesame oil in a blender; process until smooth, about 30 seconds.
Transfer the Brussels sprouts and ½ cup of the vinaigrette to the large bowl; toss until evenly coated. Drizzle with the remaining vinaigrette; top with ¼ cup scallions and 2 teaspoons sesame seeds.
Frequently Asked QuestionsYou can store kimchi Brussels sprouts in an airtight container in the refrigerator for up to 5 days, enjoying leftovers chilled or at room temperature. It’s best not to reheat the dressing because it can alter the flavor. Therefore, if you are planning for leftovers ahead of time and you want to reheat the dish, keep the vinaigrette separate from the Brussels sprouts.The main ingredient in kimchi is fermented cabbage leaves. It can be mild, spicy or sour, depending on the brand, and may include other ingredients such as daikon radishes, garlic, ginger, red pepper flakes, apples, onions and more. Napa cabbage kimchi is usually available in most grocery stores and Asian markets in the refrigerated produce section near the pickles and sauerkraut.Store your ginger in the freezer for easier grating. If the skin is thin, there’s no need to peel it first, but if it’s thick, you can use a spoon to scrape off the peel. Then, use a microplane for grating, or shred the ginger using the tines of a fork. Alternatively, you can use the smallest holes on a box grater, but much of the ginger may get stuck.This side dish will go with your favorite fish, beef, chicken and pork recipes. Try it with some of ours:Grilled Salmon with Cilantro-Ginger Sauce,Gochujang-Glazed Grilled Mackerel, orGalbi (Korean BBQ Short Ribs).
Frequently Asked Questions
You can store kimchi Brussels sprouts in an airtight container in the refrigerator for up to 5 days, enjoying leftovers chilled or at room temperature. It’s best not to reheat the dressing because it can alter the flavor. Therefore, if you are planning for leftovers ahead of time and you want to reheat the dish, keep the vinaigrette separate from the Brussels sprouts.
The main ingredient in kimchi is fermented cabbage leaves. It can be mild, spicy or sour, depending on the brand, and may include other ingredients such as daikon radishes, garlic, ginger, red pepper flakes, apples, onions and more. Napa cabbage kimchi is usually available in most grocery stores and Asian markets in the refrigerated produce section near the pickles and sauerkraut.
Store your ginger in the freezer for easier grating. If the skin is thin, there’s no need to peel it first, but if it’s thick, you can use a spoon to scrape off the peel. Then, use a microplane for grating, or shred the ginger using the tines of a fork. Alternatively, you can use the smallest holes on a box grater, but much of the ginger may get stuck.
This side dish will go with your favorite fish, beef, chicken and pork recipes. Try it with some of ours:Grilled Salmon with Cilantro-Ginger Sauce,Gochujang-Glazed Grilled Mackerel, orGalbi (Korean BBQ Short Ribs).
EatingWell.com, October 2024
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Nutrition Facts(per serving)209Calories15gFat17gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
