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Diets

Brussels Sprouts with Kimchi

“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 Chef Jason Sellers of Plant in Asheville, N.C. This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which…

“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 Chef Jason Sellers of Plant in Asheville, N.C. 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.” 

Servings
8

Ingredients

  • olive oil
  • freshly ground black pepper
  • vegetable broth
  • nutritional yeast
  • sea salt
  • Brussels sprouts
  • prepared kimchi

Preparation

1 | 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. 2 | Return Brussels sprouts to bowl, and toss with kimchi.

Nutrition Information

  • 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