Spicy Roasted Brussels Sprouts

Name: Spicy Roasted Brussels Sprouts
Ingredients: 6 cup brussels sprouts, ends trimmed, halved lengthwise through core; 3 tablespoon olive oil; kosher salt and ground black pepper; one sixteen-ounce jar medium-spicy kimchi with juice

Eva's Kitchen Cookbook|Dec. 11, 2012 3:46 pm EST

4.7 (3 ratings)

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My family knows that roasting is my favorite way to prepare Brussels sprouts so when my sister Emily found a version with kimchi in a magazine, she sent it straight to me. Kimchi, a staple in the Korean diet, is a delicious, tangy, fermented cabbage. It can be found in well-stocked grocery stores and in Korean markets. The flavor of the finished dish really depends on the kimchi, so find one you like.If you don’t like a lot of spice, just roast the Brussels sprouts as directed here and leave out the kimchi. Roasted Brussels sprouts on their own are both sweet and savory.

Servings

6

Ingredients

6 cup brussels sprouts, ends trimmed, halved lengthwise through core
3 tablespoon olive oil
kosher salt and ground black pepper
one sixteen-ounce jar medium-spicy kimchi with juice

Directions

Preheat the oven to 425 degrees.
Spread the Brussels sprouts onto a rimmed baking sheet, and drizzle with oiil. Season with salt and pepper to taste. Roast, tossing once, until the Brussels sprouts are brown and tender, 20-25 minutes.
Add the kimchi to the Brussels sprouts and gently toss to combine. Return to the oven and roast until the kimchi is heated through, 1-2 minutes. Serve.