Kimchi Roasted Sprouts with Gochujang Mayo
The perfect antidote to sad, bland and soggy sprouts this festive season.
30 minutes cook
Serves 3
Ingredients
- 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)
- 2 tbspvegan mayo
- 1-2 tspGochujang paste
- 2 tspkimchi juice
- a squeezelime juice
- 1 tbsptoasted white (and black sesame) seeds
- 3spring onion greens, thinly sliced
- 2 lime wedges
For the roasted sprouts
For the Gochujang Mayo
To serve
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!
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