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This recipe for kicky Brussels sprouts with kimchi comes from Chef Jason Sellers of Plant Vegan Restaurant in Asheville, North Carolina. It’s super easy to assemble and will give your usual roasted sprouts a bit of an update.
“At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up,” says Sellers “This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread.”
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Preheat oven to 375°F.
Toss together Brussels sprouts, oil, nutritional yeast, salt, and pepper in large bowl.
Spread Brussels sprouts on rimmed baking sheet, and add broth. Bake 20 to 25 minutes, or until Brussels sprouts are caramelized and crispy.
Return Brussels sprouts to bowl, and toss with kimchi.
- Serving Size Per 1/2-cup serving
- Calories 77
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 1 g