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Roasted Brussels Sprouts with Kimchi and Bacon | Culinary Cool www.culinary-cool.com

Roasted Brussels Sprouts with Kimchi and Bacon

A Korean inspired take on roasted brussels sprouts
Course Side Dish
Cuisine American, Korean
Keyword Brussels Sprouts, Kimchi
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  • 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.


Adapted from Serious Eats