Asian style Roasted Brussels Sprouts & Turnips

  • 1 lb Brussels sprouts, halved

  • 1 medium-sized turnip, chopped

  • 2 tbsp canola oil

  • 2 tbsp sesame oil

  • 3 cloves garlic

  • 2 inch stick of fresh ginger

  • 1/2 roasted jalapeno

  • 1/4 cup lime juice

  • 2 tbsp soy sauce

  • 1 tbsp black sesame seeds

  • cilantro (however much you want)

  • squirt of sriracha

  • 2 tbsp honey.

  • jarring brand vegan kimchi (garnish/condiment)


Pre-heat oven or toaster oven to 425. In a large bowl, combine sprouts, soy sauce, lime juice, sriracha, all the canola oil and 1 tbsp sesame oil. Puree garlic, ginger, and jalapeno, then add it to the bowl. Let sit for a few minutes if you have the time. Spread evenly on a baking sheet, set on the top shelf for 12-15 minutes. Remove from oven once the sprouts have some black but are not completely charred. Place back in bowl. Add honey, the other tbsp of sesame, sesame seeds, and cilantro. Re-toss. Serve hot.

NOTES: feel free to add any veggies you want: carrots, parsnips, Jerusalem artichokes, onions, etc… And if you have peanuts, those always add flavor and texture.