Roasted Brussels Sprouts With Kimchi and Ginger

INGREDIENTS

1 1/2

lbs Brussels sprouts

(2-inch) knob Ginger

1/4 cup

Mint, fresh leaves

Shallots, thinly sliced (about 1/2 cup)

1 tbsp

Fish sauce, Asian

1 tbsp

Honey

Kosher salt and freshly ground black pepper

1 pinch

Red pepper flakes

3 tbsp

Olive oil, extra-virgin

1 tbsp

Rice wine vinegar

1 cup

Kimchi