Description

This dish features roasted Brussels sprouts, caramelized to a tender-crisp perfection. They are coated in a vibrant, savory-sweet gochujang glaze, offering a balanced profile of spicy, umami, and a hint of sweetness. A sprinkle of toasted sesame seeds adds a delicate nutty finish and textural contrast. The roasting process brings out the natural sweetness of the sprouts, complementing the bold Korean-inspired sauce.

Ingredients

* 1.5 lbs Brussels sprouts, trimmed and halved
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* **For the Gochujang Glaze:**
* 3 tablespoons gochujang (Korean chili paste)
* 2 tablespoons soy sauce (or tamari for gluten-free)
* 1 tablespoon maple syrup (or honey)
* 1 tablespoon rice vinegar
* 1 teaspoon toasted sesame oil
* 1 clove garlic, minced
* 1/2 teaspoon grated fresh ginger
* 1 teaspoon sesame seeds, for garnish

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and caramelized with slightly crispy edges.
While the sprouts are roasting, prepare the gochujang glaze. In a small bowl, whisk together the gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until smooth.
Once the Brussels sprouts are roasted, transfer them back to the large bowl. Pour the gochujang glaze over the hot sprouts and toss gently to coat them thoroughly.
Transfer the glazed Brussels sprouts to a serving dish. Garnish with sesame seeds before serving.

Notes

* For extra crispiness, ensure Brussels sprouts are completely dry before tossing with oil and roasting.

* Adjust the amount of gochujang to your preferred spice level; use less for a milder flavor or more for a bolder kick.

* If you prefer a sweeter glaze, add an additional teaspoon of maple syrup or honey.

* These sprouts are best served immediately to enjoy their optimal texture.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer for best results.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: 180 kcal
Fat: 8g
Carbohydrates: 25g
Protein: 6g