Here you go Gracie. Mrs. P adjusted the recipe a little by adding less fish sauce (3 tablespoons) and more gochujang paste, but just taste it along the way and adjust it to your tastes accordingly.
Spicy Roasted Brussels Sprouts with Kimchi Dressing
Servings: 6 Start to finish: 30 minutes
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1⁄ 2 teaspoon kosher salt 1⁄ 4 cup fish sauce
2 tablespoons sugar
3 cloves garlic, chopped
2 tablespoons peeled, chopped fresh ginger
2 tablespoons gochujang paste (spicy Korean paste)
1⁄ 2 teaspoon red pepper flakes (use Korean chili flakes, gochugaru, if you can find them)
6 scallions, trimmed and thinly sliced (white and green parts)
1⁄ 2 cup minced red onion Preheat the oven to 400 F. Spray a rimmed baking sheet with nonstick cooking spray. Place the Brussels sprouts together on the baking sheet, drizzle the olive oil over them, sprinkle with salt and toss. Spread the Brussels sprouts out on the sheet and bake for about
20 minutes, until they are just tender and browned in spots. Meanwhile, place the fish sauce, sugar, garlic, ginger and gochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions and red onion.
Add the cooked Brussels sprouts to the bowl and toss so they are well-coated with the dressing. Serve warm. Nutrition information per serving: 158 calories; 46 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 1,182 mg sodium; 26 g carbohydrate; 7 g fiber; 11 g sugar; 7 g protein.