Kimchi Brussels Sprouts

Kimchi, Korea's spicy answer to sauerkraut, is fermented cabbage with ginger, garlic and chilies and comes in mild, medium and hot. Here it’s added to nutty roasted Brussels sprouts where its full flavor plays up their natural sweetness.

Prep Time

20 minutes

Cook Time

30 minutes


4 Servings


1 pound Brussels sprouts (trimmed and halved)
1 pepper, red chile (Fresno, slivered)
1 tablespoon olive oil
1 tablespoon fish sauce (to taste)
1⁄2 cup kimchi (drained)


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