Roasted Brussels Sprouts with Kimchi and Ginger

These roasted brussels sprouts with kimchi and ginger are the perfect side if you have an otherwise plain meal. #brusselssprouts #kimchi #ginger

i thought i’d switch it up and make an infographic instead of writing out an intro for these roasted brussels sprouts with kimchi and ginger today.

An infographic detailing why you should make these roasted brussels sprouts (they're healthy and tasty!).

the slightly tender but also crispy brussels sprouts pair really well with the sweet onions, the bite from the ginger, the pickle-y, briny, spicy, crunchy kimchi. i’m solidly pro-fish sauce, and feel like it’s the sea’s msg (oooo and that even rhymes), so of course it’s delicious here, too. the mint adds some freshness to counteract the other heavy hitters.

this is a great make ahead dish too; the kimchi and ginger infuse into the brussels sprouts, which greedily sucks it all up. the crispy leaves do lose their crunch, but it’s so tasty fresh or the next day that you can’t go wrong.

1 year ago: Winter Panzanella with Roasted Vegetables, Huckleberry’s Chocolate Chunk Muffins
2 years ago: Easy Stovetop Macaroni, Peas, Bacon and Cheese a la Jamie Oliver (College Edition), Chocolate Meringue Cake with Whipped Cream and Raspberries
3 years ago: Basic Scones, Nanaimo Bars

No one really cares for boiled or steamed brussels sprouts, but the caramelized, slightly crispy edges of roasted ones are another story. Especially if there's kimchi and ginger involved! #brusselssprouts #kimchi #ginger

Roasted Brussels Sprouts with Kimchi and Ginger
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
These roasted brussels sprouts are already somewhat unusual with the addition of kimchi and ginger, but fresh mint on top makes them even more unique. These ingredients combine for a tender, crunchy, slightly spicy, mildly herby vegetable side.
Course: Side Dish
Cuisine: Asian, Fusion, Korean
Servings: 5 people
Calories: 96 kcal
  • 1 1/2 lbs brussels sprouts trimmed and halved
  • 2 shallots thinly sliced
  • 2 T ginger peeled and cut into thin matchsticks
  • 1 T honey or maple syrup
  • 1 T rice wine vinegar
  • 1 T fish sauce
  • 1 cup drained kimchi roughly chopped
  • 1/4 cup chopped fresh mint leaves
  1. Adjust the oven rack to an upper position, place a foil-lined rimmed baking sheet on it, and preheat your oven to 500F.
  2. In a large bowl, toss the brussels sprouts, shallots and ginger with some oil and salt. Remove the baking sheet from oven and add the brussels sprout mixture in an even layer. Roast until the brussels sprouts are tender and deeply browned, and the shallots and ginger are starting to char, about 20 minutes.
  3. In the now empty bowl, combine the honey, vinegar and fish sauce. Add the kimchi, mint and brussels sprouts mixture; toss to combine.Β Season with salt and serve.

22 Replies to “Roasted Brussels Sprouts with Kimchi and Ginger”

  1. This infographic ROCKS! I pinned it. πŸ™‚ I can’t get enough roasted brussels sprouts, but I’ve never had it with Kimchi mixed in. Kimchi is so good for my Gut, can’t wait to try this yummy combination πŸ™‚

    1. lol glad you liked the infographic! happy gut = happy life 😊

  2. You had me at kimchi! I never thought to combine it with Brussels sprouts, and now I’m curious πŸ™‚

    1. thanks, thanh! hope you’re curious enough to try it πŸ˜ƒ (and if you do, let me know how it goes!).

  3. Hahahaha I LOVE that flow chart!!! That is frikkin perfect! And yes, that looks heavenly! I love Brussels sprouts, and hubby hates them… this might actually make it into his face, lol! –

    1. thanks! i wanted to be a little different for once πŸ˜‰ brussels sprouts can be a bit of an acquired taste, but roasted makes them so much tastier than if they were steamed into submission πŸ˜‹

  4. Haha great info graph. Anything with kimchi has to be good!

    1. yes about the kimchi!! i’m dreaming of korean bbq (the meat is great but honestly i go for the banchan) and kimchi fried rice now~

  5. hahaha perfectttt. Yep, count me in for these big time!

    1. thanks ala! hope you’re doing well 😊

  6. I love kimchi! It looks like you have turned a vegetable I cannot stand into somthing I would have no problem shoving in my face haha!

    1. i think that’s key for anything you don’t want to eat πŸ˜‚ i’m not a huge fan of meat but OOOHH there’s a sauce?! then i’m completely down πŸ˜‰

  7. OH MY GOD THIS IS MY DREAM DISH. I seriously love brussels sprouts – and kimchi – separately. Never thought to unite them but now I am obsessed.

    1. if they’re good separately, they must be amazing together! (well, not quite, i’m still not into garlic ice cream, but i promise that brussels sprouts and kimchi actually work well in tandem).

  8. LOL! Girl, your infographic is hilarious! I fall in the middle category. I don’t do diets, but I do just eat healthy throughout the year. Brussels sprouts are one of my favs, so I’m drooling over this dish! LOVE the kimchi and ginger pairing!! YUMMM! Cheers!

    1. my life goal of making people laugh about brussels sprouts has been achieved! what a momentous day πŸ˜‰ balance is my motto too (hence the alternating vegetable and dessert posts on this blog lol).

    1. thanks laura! it sounds and tastes good 😊

  9. The love I have for this recipe is the real deal!

    1. i’d hate for it to be fake πŸ˜‰ thanks gigi!

  10. I love brussels sprouts! I usually bake them with pecan nuts + cranberries +orange juice. But I love your version!

    1. ooh, that sounds delicious! is it more of a braised thing or do the brussels sprouts get crispy/charred (aka how much oj do you use)?

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