March 17, 2016
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.
Gochujang Brussels Sprouts
2016-03-17 06:47:52
Serves 4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 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
Instructions
- 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!
Notes
- If you have one handy, the sprouts can also be roasted on a cast iron skillet!
Adapted from Spicy Roasted Brussels Sprouts
Adapted from Spicy Roasted Brussels Sprouts
The Garlic Pad http://www.thegarlicpad.com/
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