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Vegan Roasted Brussels Sprouts with Korean Pesto

Name: Vegan Roasted Brussels Sprouts with Korean Pesto
Cuisine: Korean
Ingredients: 2 pounds / 900 g Brussels sprouts, cut in halves; 1/4 cup / 60 ml vegetable oil (or to taste); 1 teaspoons salt (or to taste); 2 teaspoons curry powder; 1/4 cup / 60 ml vegetable oil; 1/2 cup basil; 1/4 cup / 35 g dry roasted peanuts; 1/4 cup / 35 g kimchi; 1 garlic clove, minced; 1 teaspoon chopped ginger; 1 tablespoon chopped lemongrass; 1 tablespoon chili garlic sauce; 2 tablespoons lime juice; 2 tablespoons syrup or brown sugar

Quick & EasySkillet RecipeStir-fryVeganVegetarianMain DishesGluten FreeHealthyHealthy lunchesLight Dinner IdeasDairy-freeGluten-freeKorean

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Hala Jay | Vegan Blogger

474 recipes

Ingredients

Brussels sprouts

2 pounds / 900 g Brussels sprouts, cut in halves
1/4 cup / 60 ml vegetable oil (or to taste)
1 teaspoons salt (or to taste)
2 teaspoons curry powder

Korean pesto

1/4 cup / 60 ml vegetable oil
1/2 cup basil
1/4 cup / 35 g dry roasted peanuts
1/4 cup / 35 g kimchi
1 garlic clove, minced
1 teaspoon chopped ginger
1 tablespoon chopped lemongrass
1 tablespoon chili garlic sauce
2 tablespoons lime juice
2 tablespoons syrup or brown sugar

Preparation

Combine vegetable oil, basil, peanuts, kimchi, garlic clove, ginger, lemongrass, chili garlic sauce, lime juice and syrup. Blend in a food processor until smooth. Set aside.
Heat vegetable oil in a large skillet or pan. Stir-fry the Brussel sprout on medium to high heat until crispy and golden brown. Season with salt and curry powder.
Serve roasted Brussel sprouts with Korean pesto. Enjoy!

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