Kimchi Roasted Sprouts with Gochujang Mayo

The perfect antidote to sad, bland and soggy sprouts this festive season.

Done in 30 minutes

Serves 3

Dish by Mia Jacobs

Ingredients

For the roasted sprouts

500gsprouts, trimmed and halved

3 tbspsesame oil

2 garlic cloves, grated

1 tspsugar

1/4 tspMSG

100gvegan kimchi (juice squeezed out)

2 tspsoy sauce

3-4 spring onion, white ends cut into 1 inch pieces

a big pinchsalt

a small pinchwhite pepper (optional)

For the Gochujang Mayo

2 tbspvegan mayo

1-2 tspGochujang paste

2 tspkimchi juice

a squeezelime juice

To serve

1 tbsptoasted white (and black sesame) seeds

3spring onion greens, thinly sliced

2 lime wedges

Sprouts - love them or hate them, you'll fall in love with these crispy kimchi roasted ones with spring onions, sesame oil, soy sauce and sesame seeds. Drizzled with a Gochujang mayo and you'll be in heaven.

Method

Preheat oven to 210 degrees, 190 fan with a lined baking tray.

Place the halved sprouts in a mixing bowl, add all the seasonings. Toss to combine.

Tip the sprouts onto the preheated baking tray, cut side down. Drizzle with more oil if desired.

Roast until softened but crispy and charred, shaking halfway through to get a nice crisp on all sides.

Mix with the sesame seeds and spring onion greens, serve in a bowl drizzled with the mayo and a squeeze of lime. Enjoy!

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.