Roasted Brussels Sprouts With Kimchi and Ginger Recipe

Serves: 4 Save

Ingredients (11)

  • 1 1/2 pounds Brussels sprouts, trimmed and split in half
  • 2 shallots, thinly sliced (about 1/2 cup)
  • 1 (2-inch) knob ginger, peeled and cut into thin matchsticks
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup drained kimchi, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian fish sauce
  • Pinch of red pepper flakes (optional)
  • 1/4 cup chopped fresh mint leaves

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