During our Dinner Talk in January 2025, we enjoyed an inspiring presentation by vegan chef Chris Kroes. He is the head chef of restaurant Gys and Kiemcatering. Chris is known for his talent for transforming simple vegetables into true flavor explosions. His secret? The perfect balance between salt, fat, acid, and heat, a philosophy he draws from the famous cookbook Salt, Fat, Acid, Heat.

Tasting Brussels sprouts three ways

To demonstrate this in practice, Chris served three preparations of Brussels sprouts:

1. Boiled, the way many Dutch people eat them – simple, but not very exciting.
2. Sautéed with onion and garlick – already a big improvement in flavor.
3. According to the four principles – an unprecedented umami experience!

The last version was so incredibly tasty that our guests overwhelmingly asked for the recipe. And of course, we’re happy to share it! Here is the recipe for the ultimate umami Brussels sprouts.

Umami Brussels Sprouts Recipe

For the dressing:
Blend the following ingredients together in a food processor or blender:

50 grams white miso
50 grams kimchi
100 ml sunflower oil
1 teaspoon salt
Juice of 1 lime

For the Brussels sprouts:
Ingredients:
500 grams Brussels sprouts
4 cloves of garlic
1 onion
2 teaspoons salt
1 teaspoon pepper
2 tablespoons oil (e.g., sunflower oil)

Instructions:
Prepare the Brussels sprouts: Halve the Brussels sprouts and wash them well. Boil them briefly (1 minute) and drain immediately.

Roast in the oven: Finely dice the onion and garlic and mix them with the Brussels sprouts, salt, pepper, and oil in a baking dish. Place in a preheated oven at 220°C and roast for 20 minutes, until golden brown.

Add dressing: Remove the Brussels sprouts from the oven, spoon the dressing over them, and mix everything well.

Enjoy! Serve immediately and taste how simple it is to take vegetables to the next level!