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Picture of Roasted Brussels Sprouts With Kimchi and Ginger Recipe
mediterranean korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 885 kcal 44 %
  • Fat 43 g 67 %
  • Saturated 6 g 31 %
  • Carbs 114 g 38 %
  • Fiber 36 g 146 %
  • Protein 30 g 61 %
  • Cholesterol 0 mg 0 %
  • Sodium 2537 mg 106 %
  • Calcium 464 mg 46 %
  • Magnesium 267 mg 64 %
  • Potassium 4623 mg 98 %
  • Iron 15 mg 83 %
  • Zinc 4 mg 37 %
  • Phosphorus 618 mg 88 %
  • Vitamin A 321 µg 36 %
  • Vitamin C 591 mg 657 %
  • Thiamin (B1) 1 mg 86 %
  • Riboflavin (B2) 1 mg 59 %
  • Niacin (B3) 7 mg 41 %
  • Vitamin B6 2 mg 162 %
  • Folate equivalent (total) 543 µg 136 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 12 mg 81 %
  • Vitamin K 1424 µg 1186 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Brussels Sprouts With Kimchi and Ginger Recipe

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and split in half
  • 2 shallots, thinly sliced (about 1/2 cup)
  • 1 (2-inch) knob ginger, peeled and cut into thin matchsticks
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup drained kimchi, roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian fish sauce
  • Pinch of red pepper flakes
  • 1/4 cup chopped fresh mint leaves

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