Friday, November 23, 2007
This was really good! I had never tried Kimchi and it worked great. I had mild and would definitely use the medium kimchi. I want to figure out how to make my own kimchi now.
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.