Brussels Sprouts with Kimchi

Serves 8

30 minutes or fewer

Chef: Jason Sellers of Plant in Asheville, N.C. “At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up. This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread," says Sellers. Roasting Brussels sprouts is the key to their success, and the addition of kimchi makes for a perfect union of earthy, sweet, and fermented.

• 1 lb. Brussels sprouts, ends trimmed and halved if large
• 3 Tbs. olive oil
• 2 Tbs. nutritional yeast
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• ¼ cup vegetable broth
• 1 cup prepared kimchi

1 | Preheat oven to 375°F. Toss together Brussels sprouts, oil, nutritional yeast, salt, and pepper in large bowl. Spread Brussels sprouts on rimmed baking sheet, and add broth. Bake 20 to 25 minutes, or until Brussels sprouts are caramelized and crispy.
2 | Return Brussels sprouts to bowl, and toss with kimchi.