For a long time, Brussels sprouts suffered from pretty bad PR. They were repeatedly rated as one of America’s most disliked vegetables. However, these cruciferous veggies have enjoyed a bit of a resurgence in the past several years, especially as people have discovered new ways to prepare and eat them. Long gone are the memories of overcooked, foul-smelling Brussels sprouts. Now we find them shredded raw into fresh, crunchy salads or roasted until caramelized and paired deliciously with ingredients like balsamic vinegar and, yes, even bacon.
If you’re one of the growing number of Brussels sprouts fans and are looking for a new way to serve them, try this healthy recipe with an Asian flair. They are roasted with ginger and shallot, then tossed with a dressing of rice wine vinegar, honey and kimchi. Not only will you get the fiber and nutrients from the sprouts themselves, but ginger is known to aid in digestion and for its anti-inflammatory properties. Kimchi has nutritional benefits as well.
Never tried kimchi? It’s a spicy Korean side dish and condiment, often made with cabbage. Because it’s fermented, kimchi is considered a natural probiotic food – a food that introduces healthy bacteria into your gut. You can find it jarred at the grocery store and it comes in varying spice levels.
Ginger Roasted Brussels Sprouts with Kimchi
(Downloadable/printable version of this recipe)
Yield: 6 servings
Ingredients:
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
Directions:
Move oven rack to 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
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