Easy Brussel Sprouts Recipe with Kimchi and Pancetta
Easy Brussel Sprouts recipe for roasting with kimchi and pancetta. So unusually good.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb brussel sprouts
- 3 oz pancetta (, cubed)
- 1/2 cup napa cabbage kimchi (, chopped)
- 1 tsp gochujang
- 4 tsp vegetable oil
- 1 tsp sugar
- 1 tsp sesame seeds
Instructions
- 1
Heat oven to 400°F. Cut brussel sprouts in 1/2 if they are big. If brussel sprouts are small, you can use them whole. Chop kimchi and set aside.
- 2
Heat 1 Tbs vegetable oil in an ovenproof pan on medium high heat on stove. Saute pancetta in oil for short time about 1 minute.
- 3
Add brussel sprouts to pan with pancetta -with the cut side down. Season lightly with salt and pepper.
- 4
Put pan with brussel sprouts and pancetta in oven and roast for 5 minutes.
- 5
In the mean time, in a small frying pan add 1 tsp vegetable oil and sauté kimchi and gochujang for 2-3 minutes.
- 6
After roasting brussel sprouts for 5 minutes (from step 4), take out pan from oven and add sauteed kimchi from 5 and toss everything together, coating brussel sprouts with oil. Sprinkle 1 tsp sugar and mix again.
- 7
Put everything back in the oven and roast for another 15 minutes. This will produce soft brussel sprouts. For crunchier sprouts, reduce roasting time. Check doneness after 10 minutes.
- 8
Sprinkle sesame seeds and serve!!