Are you Brussels sprouts-averse?
This recipe may help. It takes the divisive earthy crucifer and greets it head-on with equally potent — and fermented — ingredients: kimchi, gochujang and yes, fish sauce.
And if you happen to be a fan of these ingredients, then you can simply call this recipe a grand slam.
Kimchi is a traditional Korean condiment made from salted fermented vegetables. It often includes cabbage and seasonings including sugar, ginger, garlic and chiles. It’s also rich in nutrients and gut-healthy probiotics.
Gochujang is a funky, spicy-sweet Korean mash of fermented soybeans, chiles and glutinous rice.
And while fish sauce may sound frightening, a restrained splash is universally revered for the salty, umami depth of flavor it adds to a dish.
When these ingredients converge on Brussels sprouts, they respectively keep each other in check. Their assertiveness is muted, collectively taming any outrageous funkiness, without canceling each other out. You might say it’s an arrangement of mutual cooperation. I call it a cruciferous detente.
Kimchi Brussels Sprouts
Yield: Serves 4
INGREDIENTS:
1 1/4 to 1 1/2 pounds Brussels sprouts, ends trimmed, halved if large
2 teaspoons olive oil
Kosher salt
1/2 cup drained kimchi (mild), finely chopped
For the sauce:
1 tablespoon gochujang
1/2 tablespoon unseasoned rice wine vinegar
1/2 teaspoon runny honey
1/2 teaspoon finely grated peeled fresh ginger
1/2 teaspoon fish sauce
DIRECTIONS:
1. Place a large cast-iron skillet in the oven and heat to 400 degrees.
2. Whisk the sauce ingredients in a bowl.
3. Place the Brussels sprouts in a large bowl. Add the oil and lightly season with salt. Toss to coat.
4. Remove the skillet from the oven and spread the Brussels sprouts evenly in the skillet. Return to the oven and roast until the sprouts are tender and charred in spots, 15 to 20 minutes, depending on their size, shaking the pan once or twice.
5. Remove the skillet from the oven. Immediately add the sauce to the skillet and stir to coat the Brussels sprouts, about 10 seconds. Transfer to a bowl and stir in the kimchi. (By avoiding the heat of the skillet, the healthy bacteria in the kimchi will be preserved.) Serve warm.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood, More recipes can be found at chicago.suntimes.com/taste.