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  • 1 lb Brussels Sprouts (halved)

  • 2 inch stick of fresh ginger

  • pinch of black sesame seeds

  • jarring brand vegan kimchi (garnish)

  • pinch of fresh cilantro

  • 3 garlic cloves

  • 1/2 jalapeno (pre-roasted)

  • 2 tbsp real honey

  • 1/4 cup canola oil

  • 1 tbsp soy sauce

  • 2 tbsp fresh lime juice


Pre-heat oven or toaster oven to 425. Puree garlic, ginger, and jalapeno. Combine all ingredients (minus the kimchi, honey, and cilantro) in a large bowl. If you have the time, let sit for 30 minutes. If not, place evenly on a cooking sheet and bake for 15 minutes or until the sprouts begin to blacken. Toss with honey. Garnish with cilantro and kimchi. Add crushed peanuts if you have ‘em. Serve hot!

Modifications: you can use fish sauce instead of soy, but soy really helps with flavor and color. Also, you can chuck in other veggies: carrots, turnips, onions, parsnips, red bell pepper, even rutabaga all work very well. Don’t be shy.