Roasted Brussels Sprouts with Sweet Spicy Gochujang Maple Glaze

Ingredients

• 1.5 lb Brussels sprouts (two 12 oz packages; cleaned, dried, and trimmed)
• 2 tbsp maple syrup (can substitute agave or honey)
• 1 tbsp gochujang paste (Korean fermented chili paste)
• 1 tsp Dijon mustard (or any mustard of choice)
• 1 tsp soy sauce (can substitute tamari, coconut aminos, or vegan Worcestershire sauce)
• 1 tsp rice vinegar (can substitute apple cider vinegar or any light vinegar)
• 2 tbsp sesame seeds (any type (white, black, or mixed))

Steps

1. 1

   Cover a baking sheet with a large piece of parchment paper and preheat your oven to 400°F (200°C).

2. 2

   Prepare the Brussels sprouts: ensure they are clean and dry. Chop off and discard darkened or large stems.

3. 3

   Cut the Brussels sprouts: if they are large (golf ball size), cut them in half lengthwise; if they are small (large grape size), leave them whole.

4. 4

   As you trim and chop, save any loose leaves that fall off in a separate bowl and set them aside to use later.

5. 5

   Place the whole or halved Brussels sprouts in a large bowl.

6. 6

   In a small bowl, whisk together the maple syrup, gochujang, soy sauce, rice vinegar, and Dijon mustard until the glaze has a smooth consistency.

7. 7

   Pour the glaze over the Brussels sprouts in the large bowl and toss with a large spoon or spatula until they are evenly coated.

8. 8

   Optional: Let the Brussels sprouts marinate in the glaze for a few minutes or up to a few hours for deeper flavor.

9. 9

   Spread the glazed Brussels sprouts and any remaining glaze from the bowl onto the parchment-lined baking sheet in a single layer.

10. 10

    Place in the preheated oven and roast for 20 minutes, taking them out once halfway through to turn them over for even cooking.

11. 11

    Remove the pan from the oven, add the reserved loose leaves, and toss so the leaves get coated with the hot glaze on the pan.

12. 12

    Return the pan to the oven and roast for another 10 minutes. The sprouts should look slightly charred or 'burnt' for the best flavor.

13. 13

    Remove from the oven. While the Brussels sprouts are still on the parchment paper, sprinkle the sesame seeds over them evenly and toss one last time before serving.

Notes

Gochujang is a Korean fermented chili paste that provides both heat and a thick viscosity that helps the glaze stick without oil. For substitutions: use agave or honey for maple syrup; tamari or coconut aminos for soy sauce; and apple cider vinegar for rice vinegar. The loose leaves are added later in the cooking process because they crisp up much faster than the whole or halved sprouts.

Nutrition per serving

• side dish
• vegan
• vegetarian
• oil-free
• gluten-free
• roasted
• Korean fusion
• WFPB