Serves 4
40 min
Brussel Sprouts with Kimchi and Pancetta
Recipe GLPR1d5e8710ed4aea
A vibrant Korean-inspired side dish featuring roasted brussels sprouts tossed with crispy pancetta, tangy napa cabbage kimchi, and a touch of gochujang heat. Finished with sesame seeds for a nutty crunch, this dish brings bold flavors and satisfying textures to any meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ pound Brussels sprouts, trimmed and halved
3 ounces Pancetta, chopped into small pieces
½ cup Napa cabbage kimchi, chopped
1 teaspoon Gochujang
4 teaspoons Vegetable oil
1 teaspoon Sugar
Salt and black pepper to taste
Sesame seeds for garnish
Directions
Preheat your oven to 400°F (200°C). Trim the brussels sprouts and cut them in half lengthwise. Pat them dry with paper towels.
Place the halved brussels sprouts in a bowl and toss with 2 teaspoons of vegetable oil, salt, and pepper. Spread them cut-side down on a baking sheet in a single layer.
Roast the brussels sprouts in the preheated oven for about 20–25 minutes, until the cut sides are golden brown and the sprouts are tender.
While the brussels sprouts roast, heat the remaining 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the chopped pancetta and cook for 4–5 minutes, stirring occasionally, until the edges are crispy and lightly browned. Transfer to a paper towel-lined plate.
In the same skillet, add the gochujang and sugar, stirring to combine. Cook for about 1 minute until fragrant.
Remove the roasted brussels sprouts from the oven and transfer them to the skillet. Add the chopped kimchi and the cooked pancetta to the skillet. Toss everything together until evenly coated with the gochujang mixture. Season with additional salt and pepper if needed.
Transfer to a serving dish and garnish with sesame seeds. Serve warm.
