- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup roughly chopped kimchi
- 1/4 cup canola oil
- kosher salt and black pepper
- Heat oven to 425° F. Toss the Brussels sprouts, kimchi, oil, and 1 teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 18 to 22 minutes.