Spicy Roasted Brussels Sprouts
Small and mighty, these baby cabbages cleanse the body and may help prevent cancer.
- 2 containers (10 ounces each) 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 the 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 the kimchi to the Brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.