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.
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.
- 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
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.