Brussels sprouts offer tons of flavor on their own when charred properly, but their layered leaves also make them great for picking up other flavors. In this recipe, we pack the flavors in with kimchi, honey, and fish sauce.
Ingredients
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
Directions
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F. Featured Video
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In a large bowl, toss Brussels sprouts, shallots, and ginger with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprout mixture. Shake pan to distribute evenly. Return to oven and roast until sprouts are tender and deeply browned and shallots and ginger are starting to char, about 20 minutes total, rotating pan halfway through cooking.
Meanwhile, add kimchi, honey, vinegar, fish sauce, and pepper flakes (if using) to now-empty bowl. When Brussels sprouts are roasted, add to bowl and toss to combine. Season to taste with more salt and pepper if necessary. Toss with mint and serve immediately.
Source: https://www.seriouseats.com/roasted-brussels-sprouts-kimchi-ginger-recipe
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