Roasted Brussels sprouts with kimchi and ginger from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Delys77 on October 16, 2024

    Cut the shallots a bit chunkier so they don't burn and cook for a shorter period than suggested. For us we also went with about half as much of a very pungent kimchi, but otherwise good as written. There is a lovely smokey effect that stands in well for bacon. Less popular with the kids but the adults very much enjoyed.

  • wkhull on November 24, 2023

    I rated this as "good" not "great", but glad I made it. I really like this high heat sheet pan preparation and will use this for other variations.

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