Korean Spiced Brussels Sprouts
My Korean Spiced Brussels Sprouts recipe offers an unusual twist to your traditional roasted brussels sprouts. The flavors are somewhat reminiscent of kimchi (in a good way) without the extra bold flavors using my Kimchi Spice Dry Rub as the main seasoning. Many recipes call for brussels sprouts to be baked at a lower temperature for much longer – closer to an hour – but that ends up with soggy mushy brussels sprouts. I prefer my sprouts with a bit of bite to them so I cook them at a higher temperature and a bit shorter.
- 1 lb brussels sprouts
- 2 tbsp olive oil
- 1 tbsp Korean Five Spice
- 2 tbsp Korean chili flakes
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp ginger powder
- 1 tsp sesame seeds
- 1 tsp black pepper
Preheat oven to 425 degrees F.
Trim the bottoms of the brussels sprouts and cut in half lengthwise.
Rinse the brussels sprouts and dry well. I use a salad spinner to get them really dry. The drier the leaves are, the crispier they get so make sure to save all the loose leaves!
- In a bowl toss the brussels sprouts with the olive oil then add the Korean Five Spice mix and toss well to coat.
Cover a sheet pan with foil and lightly grease with olive oil.
Lay the brussels sprouts into a single layer on the sheet pan with all of the brussels sprouts facing down (flat side down). It is a pain sometimes but worth the extra effort. Spread any extra leaves over the top of the brussels sprouts.
Bake for 15 minutes on the top rack until golden brown. Some of the loose leaves will get pretty brown but that's ok!
Serve while hot.
