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.
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
- 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
Adjust the oven rack to an upper position, place a foil-lined rimmed baking sheet on it, and preheat your oven to 500F.
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.
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.