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    Home » Recipes » Kimchi

    Roasted Brussels Sprouts with Kimchi and Ginger

    Jan 22, 2017 · 4 Comments

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    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.

    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

    0 from 0 votes
    These roasted brussels sprouts with kimchi and ginger are the perfect side if you have an otherwise plain meal. #brusselssprouts #kimchi #ginger
    Print
    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
    Ingredients
    • 1 ½ 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
    • ¼ cup chopped fresh mint leaves
    Instructions
    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. Season with salt and serve.
    Recipe Notes

    From Kenji Lopez-Alt via Serious Eats.

    More Kimchi Recipes

    • Kimchi Mayo
    • Kimchi Eggs
    • Kimchi Rice Bowl with Jammy Eggs
    • Kimchi Chicken Sliders on Hawaiian Rolls

    Reader Interactions

    Comments

    1. Mary says

      January 23, 2017 at 8:31 am

      This infographic ROCKS! I pinned it. 🙂 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 🙂

      Reply
      • Heather says

        January 23, 2017 at 11:50 am

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

        Reply
    2. Anastasia | Baking with Anastasia says

      February 23, 2017 at 2:18 am

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

      Reply
      • Heather says

        February 23, 2017 at 11:56 am

        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)?

        Reply

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