Roasted Brussel Sprouts and Kimchi
I had some kimchi in my fridge. It’s been in there for little bit more than a month.
I had some Brussel sprouts in my fridge. They’ve been in there for the better part of a week.
Looking for some dinner tonight, I decided to forgo eating takeout and decided to make a Frankenstein’s monster of a dish: Roasted Brussel Sprouts and Kimchi.
First, I quartered the Brussel sprouts before tossing them in olive oil with salt and fresh ground pepper. It wasn’t a whole bag, but six or seven tiny heads of them. I threw them in my toaster oven broiler for about 10 minutes. Not that long really more like 8 minutes. I didn’t want to overcook them and start smelling the stink. I was just looking for a little browning on their edges.
With the kimchi, I just chopped it into smaller pieces, the better to eat them. When the sprouts were done, I just tossed both in a bowl along with left over fried tofu.
That’s it. It’s alright. I know that I should’ve put it on top of some fresh rice. That would’ve been even better.
I’ll still have some sprouts in the fridge.
