Rock Bridge, Makahuena Point, Koloa, Kauai

2 lbs. fresh Brussels sprouts
2 T. olive oil (divided)
¼ c. diced ham
½ tsp. salt
1/8 tsp. pepper

1 c. kim chee (Korean pickled vegetables)
2 T. rice vinegar

Puree kim chee in blender, adding rice vinegar as needed to produce smooth puree.  Trim stems of Brussels sprouts.  Drop sprouts into boiling water and cook until just tender and still bright green.  Drain, rinse in cold water, pat dry and cut in half.  Preheat oven to 400 degrees.  Pour  1 T.  olive oil onto rimmed baking sheet (dark preferred) and salt and pepper.  Toss Brussels sprouts with remaining 1 T. of olive oil and place cut side down on baking sheet.  Sprinkle with ham.  Bake until cut surface is beginning to brown.  Serve with kim chee puree.

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