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Brussels Sprouts with Kimchi Mayo

20 Minutes



This Korean-inspired Brussels Sprouts with Kimchi Mayo recipe features gochujang & kimchi and provides you with the perfect umami taste that you will remember in your mouth for a long time! You can use it as a perfect appetizer or as a side dish.



Adjust Servings
500 grams Brussels Sprouts
1 tablespoon olive oil
Salt & Pepper
Kimchi Mayo
2 tablespoons mayonaisse
3 tablespoons kimchi
1 teaspoon Gochujang paste
1 teaspoon maple syrup
2 tablespoons avocado oil *or you can use any neutral one
1 tablespoon fish sauce
Nutritional Information
199 Calories
16 g Fats
4 g Protein
13 g Carbs
4 g Sugars


Roast the Brussels Sprouts
Preheat the oven to 200°C. Spray a baking sheet with nonstick cooking spray and place halved Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and pepper. Roast for 20 to 25 minutes, tossing once after 15 minutes until crispy. If you have an air fryer, you can place the Brussels sprouts in it and roast them only for 15 to 20 minutes at 160°C.
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Prepare the Kimchi Mayo
In a blender, mix all ingredients for the mayonaisse and blend until smooth. Then transfer the mayo to a larger bowl and add the cooked Brussels sprouts. Toss so that they are well coated. Garnish with sesame seeds and serve warm.
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