Roasted Brussels Sprouts With Kimchi And Ginger Recipe

• 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

1. Adjust oven rack to upper position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500u0b0F.
2. 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.
3. 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.

brussels sprouts, shallots, knob ginger, extravirgin olive oil, kosher salt, honey, rice wine vinegar, fish sauce, red pepper, mint leaves

Taken from www.seriouseats.com/recipes/2015/10/roasted-brussels-sprouts-kimchi-ginger-recipe.html (may not work)