Spicy Roasted Brussels Sprouts

Small and mighty, these baby cabbages cleanse the body and may help prevent cancer.
Body+Soul, 2007
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4
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  • 2 containers (10 ounces each) brussels sprouts, ends trimmed, halved lengthwise through core
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/2 cup medium-spicy kimchi with juice


  1. Preheat oven to 425 degrees. On a rimmed baking sheet toss the Brussels sprouts with oil and season with salt and pepper. Roast, tossing once, until Brussels sprouts are brown and tender, 20 to 25 minutes.

  2. Add the kimchi to the Brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.

Recipe Reviews

Reviews (4)

  • PattyThomas 12 Jan, 2010

    ok, not to sound dumb but what is kimchi?

  • daisysimon 28 Feb, 2008

    sweet chili sauce thai instead of kimchi

  • laja 29 Dec, 2007

    I substituted Thai Sweet Chili Sauce for the Kimichi with juice. YUMMY! Three people who swore to me that they HATED brussell sprouts tried these and said that the LOVE them now.

  • hskains 24 Nov, 2007

    I was a little leary about this at first, with the looks of Kim Chee, but it turned out excellent. I will be making this often as a side dish.