This past summer, I was introduced to the magic of Gochujang, a Korean savoury and spicy fermented chilli paste. This ingredient packs a kick of flavour and has now become a household staple, being used in stir fry, dressings and my all time favourite, with roasted brussels sprouts.
- 1 1/2 lb brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tablespoons rice wine vinegar
- 3 tablespoons honey
- 2 1/2 tablespoons Gochujang paste
- Salt and pepper to taste
- Preheat oven to 400 F.
- Remove the base off of each brussels sprout and cut into halves, 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 to coat in the marinade. Season with a large pinch of salt and a few grinds of pepper and give the bowl another shake.
- Place the sprouts on a sheet pan covered with tin foil, ensuring they are spread out evenly. Roast for 20-25 minutes, until the sprouts are crispy and golden. Serve and enjoy!
- If you have one handy, the sprouts can also be roasted on a cast iron skillet!
Categorized as: Veggie Tagged: brussels sprouts with gochujang, gochujang brussels sprouts, spicy asian brussels sprouts, the garlic pad brussels sprouts, the garlic pad spicy asian brussels sprouts, the garlic pad spicy brussels sprouts