Roasted Brussels Sprouts with Kimchi and Bacon
A Korean inspired take on roasted brussels sprouts
Ingredients
- 1 lb brussels sprouts trimmed and cut in half
- 2 tsp minced ginger
- 2 tbsp olive oil
- 2 tsp fish sauce
- 4 strips thick cut bacon chopped into large pieces
- 1 cup kimchi drained,and roughly chopped
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- peanuts for serving
Instructions
- Preheat the oven to 400°F
- In a medium bowl, toss the brussels sprouts with olive oil, fish sauce and ginger. Transfer to a baking sheet, and arrange so that the cut side of each brussels sprout is down.
- Roast for 15 minutes.
- In a medium skillet, fry bacon until crisp. Drain on paper towel.
- Meanwhile, in a small bowl, mix together the rice wine vinegar and honey. Set aside.
- Once the sprouts have roasted, transfer to a bowl, toss with the honey and vinegar mixture, then the bacon and chopped kimchi.
- Serve warm with peanuts.
Notes
Adapted from Serious Eats