• 1 1/2 lb Brussel sprouts - trimmed and halved if large
• 2 shallots - thinly sliced
• 2 1/2 tsp chopped ginger
• 1/2 tsp black pepper
• 3 Tbsp canola oil
• 1 cup drained kimchi -chopped
• 2 tsp honey
• 1 Tbsp rice wine vinegar
• 1/8 tsp red pepper flakes - optional
• 1/4 cup chopped fresh mint leaves

1. Heat oven to 400 deg. Place a foil-lined baking sheet on the upper rack.
2. While the baking sheet is heating prepare vegetables. In a large bowl, toss brussel sprouts, shallots and ginger with oil and pepper. Remove the baking sheet and add brussel sprout mixture, distributing evenly.
3. Return pan to oven and roast until sprouts are tender and brown, about 20 min., stirring halfway through. Combine kimchi, honey, vinegar, and red pepper flakes in the bowl. When the brussel sprouts are roasted, add to the mixture in the bowl and toss to combine. Top with chopped mint leaves and serve.

Serves: 4     Total cooking time: 25 min
Source: HenryFordLiveWell