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

Roasted Brussels Sprouts with Kimchi and Ginger

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 people
Calories 96 kcal


  • 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


  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.