A new way to eat the trendy, cruciferous veggie
Yield: 6 servings
1 ½ pounds Brussels sprouts, trimmed and halved if large
2 shallots, thinly sliced
2 ½ teaspoon ginger, chopped
½ teaspoon black pepper
3 tablespoon canola oil
1 cup drained kimchi cabbage, chopped
2 teaspoon honey
1 tablespoon rice wine vinegar
1/8 teaspoon red pepper flakes, optional
¼ cup chopped fresh mint leaves
Move oven rack to the upper position, place a foil-lined baking sheet on the rack, and preheat oven to 400°F. While baking sheet is in the oven, prepare vegetables. In a large bowl, toss Brussels sprouts, shallots and ginger with oil and pepper. Remove baking sheet from oven and add Brussels sprout mixture, distributed evenly. Return pan to oven and roast until sprouts are tender and brown for about 20 minutes, stirring halfway through.
Combine kimchi, honey, vinegar, and red pepper flakes in a large bowl. When Brussels sprouts are roasted, add to the mixture in the bowl and toss to combine. Top with chopped mint leaves and serve.
NUTRITIONAL INFORMATION PER SERVING: 137 calories; 7 grams Fat; 1 gram Saturated Fat; 0 mg Cholesterol; 190 mg Sodium; 16 grams Carbohydrate; 5 gram Sugar; 5 gram Fiber; 5 grams Protein
|Read on: VIDEO: Ginger Roasted Brussels Sprouts with Kimchi Recipe | Henry Ford – LiveWell|