Spicy Roasted Brussels Sprouts
"My family knows that roasting is my favorite way to prepare Brussels sprouts (it’s one of my Thanksgiving specialties), so when my sister Emily found a version with kimchi in a magazine, she sent it straight to me. Kimchi, a staple in the Korean diet, is a delicious, tangy, fermented cabbage. It can be found in well-stocked grocery stores and in Korean markets. The flavor of the finished dish really depends on the kimchi, so find one you like...."
INGREDIENTS
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6 cups Brussels sprouts, ends trimmed, halved lengthwise through core
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3 tablespoons olive oil
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Kosher salt and ground black pepper
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One 16-ounce jar medium-spicy kimchi with juice
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