Roasted Brussels Sprouts with Gochujang Sauce

In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion.

This recipe started with extra brussels sprouts (left over from the best Caesar salad) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and this recipe from Minimalist Baker looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration.

In a world without a toddler, I would have moved these to better light.

I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left.

The Recipe:

1 lb brussels sprouts, quartered and stems removed

1 tsp neutral oil

1 tsp kosher salt

1/4 c gochujang paste

1 tb sesame oil

1 tb soy sauce

1 tsp rice vinegar

3 tb maple syrup

1 tsp sea salt

sesame seeds, for serving

Toss brussels sprouts in neutral oil with kosher salt. Roast on a baking sheet at 400 for about 30 minutes, until browned.
Combine all remaining ingredients (except sesame seeds) in a bowl.
Top roasted brussels sprouts with sauce and sesame seeds.

The Verdict:

Overall grade: A

Overall reason: Easy, healthy, delicious

Time to prepare: 10 minutes of work plus 30 minutes of roasting time

6-year-old quote: "Can I have lots of brussels sprouts? Can I have ALL of the brussels sprouts? WHY CAN'T I HAVE ALL OF THE BRUSSELS SPROUTS?" (He devoured about 1/4 of them, roasted with no sauce.)

Husband quote: "Did you make this sauce? It tastes like it's from the store. Like, I can imagine the bottle." (He meant this as a compliment.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Adventures of a healthy-ish pseudo-foodie

Search This Blog