Joseez
Culinary Explorer
This recipe adds a fun twist to classic Brussels sprouts, transforming them into a sweet, savory, and slightly spicy side dish that's perfect for barbecues, potlucks, or even a weeknight dinner.
The Brussels sprouts are roasted until tender and caramelized, then coated in a sticky and flavorful Korean BBQ glaze. The glaze is made with a combination of soy sauce, brown sugar, garlic, ginger, and a touch of gochujang (Korean chili paste) for a hint of heat.
A sprinkle of sesame seeds adds a delightful textural contrast and a nutty flavor to the dish. This side dish is not only delicious but also visually appealing, with the vibrant green of the Brussels sprouts contrasting beautifully with the dark, glistening glaze.
Ingredients:
The Brussels sprouts are roasted until tender and caramelized, then coated in a sticky and flavorful Korean BBQ glaze. The glaze is made with a combination of soy sauce, brown sugar, garlic, ginger, and a touch of gochujang (Korean chili paste) for a hint of heat.
A sprinkle of sesame seeds adds a delightful textural contrast and a nutty flavor to the dish. This side dish is not only delicious but also visually appealing, with the vibrant green of the Brussels sprouts contrasting beautifully with the dark, glistening glaze.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon gochujang (Korean chili paste) - adjust for desired spice level
- 1 tablespoon sesame seeds
- Salt and freshly ground black pepper, to taste
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
- Meanwhile, in a small saucepan, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and gochujang. Bring to a simmer over medium heat and cook for 2-3 minutes, or until the glaze thickens slightly.
- Remove the roasted Brussels sprouts from the oven and transfer them to a large bowl. Pour the hot glaze over the Brussels sprouts and toss to coat evenly.
- Sprinkle the sesame seeds over the glazed Brussels sprouts and toss gently to combine.