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 Time20minutes
Cook Time20minutes
Total Time40minutes
Servings5people
Calories96kcal
Ingredients
1 ½lbsbrussels sproutstrimmed and halved
2shallotsthinly sliced
2Tgingerpeeled and cut into thin matchsticks
1Thoney or maple syrup
1Trice wine vinegar
1Tfish sauce
1cupdrained kimchiroughly chopped
¼cupchopped fresh mint leaves
Instructions
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.