Roasted Brussels Sprouts With Kimchi And Ginger Rec

Name: Roasted Brussels Sprouts With Kimchi And Ginger Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Brussels sprouts, trimmed and split in half; 2 shallots, thinly sliced (about 1/2 cup); 1 (2-inch) knob ginger, peeled and cut into thin matchsticks; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 cup drained kimchi, roughly chopped; 1 tablespoon honey; 1 tablespoon rice wine vinegar; 1 tablespoon Asian fish sauce; Pinch of red pepper flakes (optional); 1/4 cup chopped fresh mint leaves

Servings: persons

1 1/2 pounds Brussels sprouts, trimmed and split in half
2 shallots, thinly sliced (about 1/2 cup)
1 (2-inch) knob ginger, peeled and cut into thin matchsticks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup drained kimchi, roughly chopped
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon Asian fish sauce
Pinch of red pepper flakes (optional)
1/4 cup chopped fresh mint leaves

1
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500u00b0F.
2
In a large bowl, toss Brussels sprouts, shallots, and ginger with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprout mixture. Shake pan to distribute evenly. Return to oven and roast until sprouts are tender and deeply browned and shallots and ginger are starting to char, about 20 minutes total, rotating pan halfway through cooking.
3
Meanwhile, add kimchi, honey, vinegar, fish sauce, and pepper flakes (if using) to now-empty bowl. When Brussels sprouts are roasted, add to bowl and toss to combine. Season to taste with more salt and pepper if necessary. Toss with mint and serve immediately.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds Brussels sprouts, trimmed and split in half, 2 shallots, thinly sliced (about 1/2 cup), 1 (2-inch) knob ginger, peeled and cut into thin matchsticks, 3 tablespoons extra-virgin olive oil, and more.

Yes, Roasted Brussels Sprouts With Kimchi And Ginger Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Brussels Sprouts With Kimchi And Ginger Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions