Kimchi Brussels Sprouts

Taken from this recipe. I’ve been using 2/3 of it (1 lb of sprouts) and that’s felt like enough for dinner with rice.

Ingredients
1 1/2 pounds Brussels sprouts, trimmed and split in half
2 medium shallots, thinly sliced (about 1/2 cup)
1 (2-inch) knob ginger, peeled and cut into thin matchsticks (I just use some ginger paste instead)
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 (I replace with apple cider vinegar)
1 tablespoon Asian fish sauce
Pinch of red pepper flakes

Instructions

1. Adjust oven rack to top position, place a foil-lined rimmed baking sheet on it, and preheat oven to 500°F.
2. In a large bowl, toss Brussels sprouts, shallots, and ginger with olive oil and season to taste with salt and pepper. Remove baking sheet from oven and add Brussels sprout mixture. Shake pan to distribute evenly. Return to oven and roast until sprouts are tender and deeply browned and shallots and ginger are starting to char, about 20 minutes total, rotating pan halfway through cooking.
3. Meanwhile, add kimchi, honey, vinegar, fish sauce, and pepper flakes (if using) to now-empty bowl. When Brussels sprouts are roasted, add to bowl and toss to combine. Season to taste with more salt and pepper if necessary. Toss with mint and serve immediately.