About the Recipe
Imagine tender-crisp Gochujang Brussels Sprouts, roasted to perfection with deeply browned edges that shatter with every bite, creating a delightful textural contrast. The roasting enhances their natural flavors, introducing a caramelized depth. Each sprout has a beautifully crisp exterior while remaining tender and succulent.
Toss them in a sweet, savory, and spicy gochujang glaze that clings to every nook and cranny, ensuring every bite is packed with flavor. This glaze, made from gochujang, is balanced with honey or maple syrup for sweetness, soy sauce for umami, and rice vinegar for acidity. The result is a harmonious blend of flavors that dance on the palate, with the heat from the gochujang perfectly tempered by the sweetness.
Savor these Gochujang Brussel Sprouts, where savory goodness mingles with the slight smokiness from roasting. Each bite offers a delightful crunch followed by a tender interior, all coated in that luscious glaze that provides a sticky, satisfying finish. They become the star of the meal, drawing everyone in with their vibrant colors and enticing aroma. Whether served alongside grilled meats, as part of a hearty grain bowl, or enjoyed on their own as a snack, these Gochujang Brussel Sprouts are sure to leave a lasting impression and have you coming back for more.
Ingredients
1 ½ pounds brussels sprouts
⅓ cup olive oil
1 ½ tablespoons rice wine vinegar
3 tablespoons honey
2 ½ tablespoons Gochujang paste
Salt and pepper to taste
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Remove the base from each Brussels sprout and cut it in half, saving any loose leaves.
In a large bowl, whisk together the oil, vinegar, honey, and paste. Add the Brussels sprouts to the bowl and toss them to coat in the marinade.
Season with a generous amount of salt and a few grinds of pepper, then give the bowl another shake.
Place the sprouts on a sheet pan lined with parchment paper, ensuring they are spread out evenly.
Roast them in the oven for 20-25 minutes, or until they are crispy and golden brown.
Notes