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.)

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