Roasted Brussels Sprouts with Ginger and Kimchi Recipe

So, lately I’ve had these big jars of easy kimchi sitting on my countertop and on the middle shelf of my fridge. I gaze at it with adoring eyes, and because I love it so, it sneaks its way into my cooking almost daily.

And my most recent kimchi win is this dish of roasted Brussels sprouts with ginger and kimchi.

It is high season for Brussels sprouts. Every produce shop in Paris proudly displays the miniature cabbages on their sidewalk stands — this is where they show off their most gorgeous, most seasonal stuff — and it’s hard for me to walk past and not buy a bulging paper bag of them.

(Shopping tip! Pick Brussels sprouts that feel firm, with the leaves tightly furled. They should have a nice, even green color, with no sign of yellowing or browning. If you find them still attached to the stalk — which never happens in Paris, sadly — that’s even better.)

Pick Brussels sprouts that feel firm, with the leaves tightly furled, and no sign of yellowing.

I have two current favorite uses for Brussels sprouts. One is to make a shaved salad, slicing them thin with my mandoline slicer and serving them raw with, say, diced apples, fresh walnuts, and a citrusy dressing. The other is to roast them hard, so they’ll become tender — but not mushy! — and take on a good bit of caramelized char.

It’s not surprising that roasted Brussels sprouts are so insanely good: all members of the Brassica family take beautifully to that treatment, which reveals their sweet nuttiness. If you need convincing, I’ll refer you to my roasted cauliflower à la Mary Celeste, my charred broccoli and avocado salad, or my roasted Savoy cabbage.

Roasted Brussels sprouts + kimchi

I came across this particular way of pairing roasted Brussels sprouts with kimchi in one of J. Kenji López-Alt’s brilliant Food Lab columns. When you think about it, it makes complete sense to eat fermented cabbage alongside fresh cabbage, and indeed the acidity and crunch of the kimchi complement the roasted Brussels sprouts most winningly.

Another take-away of this fabulous recipe is to roast fresh ginger, finely chopped into thin sticks, alongside the Brussels sprouts. Without Kenji’s encouragement I might have worried the ginger would burn, but instead its flavor deepens and concentrates, and improves the overall balance of the dish.

It’s an incredibly easy one to put together, too, with a simple Asian-inspired dressing that uses ingredients you should totally keep in your pantry if you don’t already: honey, rice vinegar, sesame oil, and fish sauce (or soy sauce).

We’ve delighted in this as a simple vegetarian meal, sometimes with steamed rice underneath, sometimes with avocado on top, and I’ve also served it alongside spatchcocked chicken or roasted mackerel. And I think it will do really well as a unique side on your holiday table!

Join the conversation!

What’s your stance on Brussels sprouts: love ’em or hate ’em? If it’s the former, how do you like to prepare them? Will they figure in your holiday menu planning?

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Roasted Brussels Sprouts and Ginger with Kimchi Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 3 to 4.

Roasted Brussels Sprouts and Ginger with Kimchi Recipe

Ingredients

  • 750 grams (1 2/3 pounds) Brussels sprouts, halved across the root
  • 40 grams (1 1/2 ounces) fresh ginger, peeled and minced into thin sticks
  • 3 spring onions (white and green), sliced
  • 2 tablespoons olive oil for cooking
  • 100 grams (1/2 cup) homemade kimchi, or store-bought from an Asian market
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce or soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • Fresh cilantro or mint, roughly chopped, for serving
  • Fine sea salt

Instructions

  1. Preheat the oven to 250°C (480°F).
  2. On a rimmed baking sheet, combine the Brussels sprouts, ginger, spring onions, olive oil, and 1/2 teaspoon salt. Toss well to combine; this is most easily done with your clean hands.
  3. Brussels sprouts on roasting tray
  4. Slip into the oven and bake for 20 minutes, stirring halfway through, until the Brussels sprouts are nicely browned. Allow to cool slightly.
  5. Roasted Brussels sprouts with ginger
  6. In a medium bowl, stir together the kimchi, honey, vinegar, fish sauce, and sesame oil.
  7. Kimchi dressing
  8. Fold in the Brussels sprouts gently. Taste, adjust the seasoning, and serve with cilantro.

Notes

Adapted from a recipe by J. Kenji López-Alt.

https://cnz.to/recipes/vegetables-grains/roasted-brussels-sprouts-ginger-kimchi-recipe/

Roasted Brussels Sprouts with Ginger and Kimchi

  • My son taught me to like Brussels sprouts! When he was little he adored the ‘baby cabbages’ and would beg me to buy them in the supermarket. “Please mummy, we haven’t had Brussels sprouts in ages,” he would say. Other shoppers were always rather surprised to hear this coming from a little one, when most of the others were begging for chocolate! I had never been a fan of this wonderful vegetable but when I started preparing them for my son, I suddenly realised just how delicious and versatile they were. Love this recipe – it’s such a wholesome, delicious way to serve one of my family’s favourite veggies.

  • I am so making the kimchi first and than this dish. I love kimchi and Brussels sprouts even more. But I am afraid that unlike April below, this will be a dish for my husband and myself alone, my kids cannot even stand the thought of Brussels sprouts. :)

    • Ah well. More for you then! And I’m hoping the habituation may work its magic over time.

  • Annabel Smyth

    I love Brussels sprouts (my husband and I were amused to see them growing in Belgium during a recent road trip), but discovered the hard way that I can only digest them if they have been steamed or boiled. Bummer, as they are so good sautéed or stir-fried…..

  • Tracey

    A friend sent me the link to make kimchi. After investigating more recipes on your site I thought ooooo brussels sprouts, ginger and kimchi. It was a hit! So much so it is now my go-to when having brussel sprouts! Making again tonight !!

    • I’m so pleased you like it, Tracey! It’s quickly become a staple at my house too. Can’t get enough of those. ^^

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