Spicy Roasted Brussels Sprouts
Kimchi, a Korean condiment made of pickled vegetables, lends a bit of heat to the robust flavor of brussels sprouts.
- Servings: 4
Source: Martha Stewart Living, November 2008
- 2 containers (1 1/4 pounds) brussels sprouts, ends trimmed, halved lengthwise through core
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1/2 cup medium-spicy kimchi with juice
Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil, and season with salt and pepper. Roast, tossing once, until brussels sprouts are brown and tender, 20 to 25 minutes.
Add kimchi to the brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.