Spicy Roasted Brussels Sprouts

Spicy Roasted Brussels Sprouts
Staff Writer

Ben Fink

My family knows that roasting is my favorite way to prepare Brussels sprouts so when my sister Emily found a version with kimchi in a magazine, she sent it straight to me. Kimchi, a staple in the Korean diet, is a delicious, tangy, fermented cabbage. It can be found in well-stocked grocery stores and in Korean markets. The flavor of the finished dish really depends on the kimchi, so find one you like.

If you don’t like a lot of spice, just roast the Brussels sprouts as directed here and leave out the kimchi. Roasted Brussels sprouts on their own are both sweet and savory.

6
Servings
138
Calories Per Serving
Deliver Ingredients

Notes

 

Reprinted with permission from Eva’s Kitchen by Eva Longoria and Marah Stets, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

  • 6 Cups Brussels sprouts, ends trimmed, halved lengthwise through core
  • 3 Tablespoons olive oil
  • Kosher salt and ground black pepper
  • One sixteen-ounce jar medium-spicy kimchi with juice

Directions

Preheat the oven to 425 degrees.

Spread the Brussels sprouts onto a rimmed baking sheet, and drizzle with oiil. Season with salt and pepper to taste.  Roast, tossing once, until the Brussels sprouts are brown and tender, 20-25 minutes.

Add the kimchi to the Brussels sprouts and gently toss to combine. Return to the oven and roast until the kimchi is heated through, 1-2 minutes. Serve.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
7g
29%
Carbohydrate, by difference
14g
11%
Protein
5g
11%
Vitamin A, RAE
78µg
11%
Vitamin C, total ascorbic acid
124mg
100%
Vitamin K (phylloquinone)
281µg
100%
Calcium, Ca
72mg
7%
Choline, total
81mg
19%
Fiber, total dietary
5g
20%
Folate, total
120µg
30%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
112mg
16%
Selenium, Se
3µg
5%
Sodium, Na
514mg
34%
Water
178g
7%
Zinc, Zn
1mg
13%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.