Roasted Brussels sprouts + a fish sauce based vinaigrette + kimchi = very yes. It doesn’t need to be more complicated than that. And now is the time of year Trader Joe’s has two pound bags of sprouts, so that helps even more with enabling my Brussels sprouts kick.
- 1.5 lbs Brussels sprouts, split in half
- 1 shallot, thinly sliced
- 1 2-inch knob ginger, peeled and cut into thin matchsticks
- 3 T olive oil
- Sea salt and fresh ground pepper
- 1 c drained kimchi, roughly chopped
- 1 T honey
- 1 T rice vinegar
- 1 T fish sauce (I probably upped this a bit)
- .25 c chopped fresh mint
Preheat your oven to 500 degrees, and line a baking pan with aluminum foil. Toss your halved Brussels sprouts, sliced shallots, and matchsticked ginger with the olive oil, and then season with sea salt and fresh ground pepper. Ensure that they’re spread over the pan evenly (pic 1), and then roast for 20 mins, until the sprouts are tender and deeply browned, and the shallots and ginger start to char (pic 3).
While the sprouts roast, toss together the kimchi, honey, vinegar, and fish sauce (pic 2). When the sprouts are done, toss them with the kimchi, and add in the mint (pic 4), and enjoy!!