Roasted Brussels Sprouts With Kimchi and Ginger Recipe

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