Roasted Brussels Sprouts with Sweet Spicy Gochujang Maple Glaze

Steps

1. 1

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

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.

    Start 20-minute timer
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.

    Start 10-minute timer
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.