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.
Why It WorksTwo different brassicas, one killer side dish. Read the Whole Story
- Roasting at very high heat caramelizes and chars the edges of the Brussels sprouts without allowing the insides to turn too soft.
- A balanced combination of tart and spicy kimchi, fish sauce, rice wine vinegar, and honey perfectly complements the nutty sweetness of Brussels sprouts.
- 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
Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F.
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.