Roasted Brussels Sprouts with Kimchi and Bacon
A Korean inspired take on roasted brussels sprouts
Brussels Sprouts, Kimchi
trimmed and cut in half
strips thick cut bacon
chopped into large pieces
drained,and roughly chopped
rice wine vinegar
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