Kimchi and Bacon Roasted Brussels Sprouts

Kimchi and Bacon Roasted Brussels Sprouts

It’s so funny how what was once such a hated vegetable is, of late, having its day in the sun times ten.  Brussels are everywhere and, a favorite of mine, I’m eating them up without shame or hesitation. Here’s a new iteration, and I suspect you’ll love ’em.

Inspiration for these, if you can believe it, came from the hot bar at Whole Foods. Most of the time I find the food at hot bars is never as good as I want it to be, but these sprouts lived up to the hype I created in my head. They were so good, and I immediately repeated them at home, and I hope that this recipe will make its way into regular rotation in your brussels sprout repertoire as they now are in mine.

I’ve just gotten back from #Vietnamaste and have been thrown way too fast into the realities of life.  I hope you can forgive my brevity.

A few notes:

I used frozen brussels sprouts because I hate cleaning vegetables, and frozen work just as well. You can give them a zap in the microwave for a quick thaw before putting them in the oven if you want. Or, if you’re lazier than I am, just put them in frozen. No judgment.

While I love my recipe for homemade kimchi, I don’t love the time it takes to make it.  I bought mine at the Korean grocer, so use your favorite brand and have at it (but, you really should try mine- it’s great!). 

Kimchi and Bacon Roasted Brussels Sprouts
Serves 6
Crispy brussels sprouts, bacon and kimchi are all tossed together and roasted to perfection
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 4 slices thick cut bacon, diced
  2. 2 16-ounce bags of frozen brussels sprouts, thawed
  3. 1 cup jarred kimchi
  4. 1/4 cup toasted sesame seeds, to garnish
  1. Preheat the oven to 375F.
  2. In a saute pan, add the bacon pieces. Cook until crispy, and drain on a paper towel. Reserving about 2 TB of the bacon fat.
  3. In a large roasting pan, add the thawed brussels sprouts and toss them in the reserved bacon fat. Roast for 30 minutes.
  4. After 30 minutes, add the kimchi and the bacon and continue roasting for another 30-45 minutes, until the vegetables are crispy. Sprinkle with the toasted sesame seeds and coat well. Serve hot.
The Hungary Buddha Eats the World


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2 thoughts on “Kimchi and Bacon Roasted Brussels Sprouts”

  • Oh it’s so nice to see ceramics from my city on your website! I came here accidentaly while translating a book about food and found such a fantastic surprise! Greetings from Bolesławiec! Hope you’ll have an opportunity to come to Festival of Ceramics in Bolesławiec this year or later 🙂

    • Unfortunately I just got back from Vietnam and maxed my vacation, but I’ll at it to my list of future travels! I picked up this piece in Poland, as well as a few plates and they are just adorable!

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