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Seriouseats.com
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1 1/2pounds Brussels sprouts, trimmed and split in half 2shallots, thinly sliced (about 1/2 cup) 1(2-inch) knob ginger, peeled and cut into thin matchsticks 3tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1cup drained kimchi, roughly chopped 1tablespoon honey 1tablespoon rice wine vinegar 1tablespoon Asian fish sauce Pinch of red pepper flakes (optional) 1/4cup 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. 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. Serious Eats/J. Kenji López-Alt 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.
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