Easy and delightfully zesty healthy vegan fusion recipe inspired by the flavors of Korean BBQ. You won’t miss the oil because gochujang and maple syrup caramelize the Brussels sprouts while sesame seeds add a layer of richness.
WHAT IS GOCHUJANG?
Gochujang is a dark red fermented paste used as a condiment in Korean cuisine. It is made primarily from fermented soybeans, chili powder and glutinous rice. The flavor is a unique blend of umami and sweetness, sort of like as if sriracha and miso got married and had a baby together, but better. It’s usually quite spicy though there are mild versions available. The stickiness of gochujang paste is what makes it especially awesome in oil-free cooking. Because of its viscosity, gochujang creates a thick coating that grabs on and won’t let go to the surface of food, which is one of the things we usually rely on oil to do. Once opened, a container of gochujang will keep in the fridge for a long time.
PREPARING BRUSSELS SPROUTS
If you’ve just rinsed your Brussels sprouts, dry them well before using them in this recipe. Chop off and discard icky looking stems and anything that looks like something you wouldn’t want to eat. Brussels sprouts can vary a lot in size. If they’re big, cut them in half lengthwise. If they’re small, I think it’s best to leave them whole. You have to decide what’s big or small. I think of small Brussels sprouts as being the size of a large grape, and a big Brussels sprout as roughly the size of a golf ball. As you trim and chop your Brussels sprouts, quite a few leaves will come off. Save the leaves and set them aside. You’ll need them in the final steps of this recipe.
PROCESS
You’ll need parchment paper and a baking sheet. If you don’t have parchment paper, aluminum foil is fine too. What you don’t want to have to do is scrub a pan that’s crusted over with blackened gochujang glaze after you’re done.
First mix together the wet ingredients including the gochujang to create the glaze. I like my Brussels sprouts (NOT including the loose leaves) to be inside a large bowl when they’re being coated with the glaze. Another option that makes for easier cleanup is to toss them with the glaze right on the parchment paper instead of doing it in the bowl. Just remember to set aside the loose leaves and sesame seeds for the final steps.
When I have time, I let the Brussels sprouts soak up the glaze in the bowl for a few minutes or up to a couple of hours before spreading them on the parchment paper and roasting them, but this is optional.
Once the Brussels sprouts are coated with the glaze, spread them over the parchment paper on your baking sheet. They should be in a single layer, not on top of each other. It doesn’t matter which sides are up or down. Cook in a preheated 400° oven for 10 minutes, take them out and toss them around a bit, then put them back in the oven and cook for another 10 minutes. After the second 10 minutes (we’re at 20 minutes total now), take them out and add the loose leaves, tossing everything around so that the leaves also get coated with the glaze. Back in the oven they go for at least another 10 minutes. You’ll have to decide if they’re black enough at 30 minutes total cooking time or if you want to leave them in for another couple of minutes.
Once they’re done and out of the oven, sprinkle sesame seeds evenly over the Brussels sprouts and toss around one last time before serving. Do this before you remove them from the parchment paper.
SUBSTITUTIONS
You can substitute several of the ingredients in this recipe. Agave could be used instead of maple syrup, or you could use honey if you’re not vegan. Just about any mustard would do, I use Dijon because that’s what I usually have around. As far as the soy sauce, you could use tamari, coconut aminos or even vegan Worcestershire sauce instead. Apple cider vinegar or any light colored vinegar would work as a substitution for rice vinegar. Use any type of sesame seeds you want, toasted or not, black, white or mixed. Just stick with some sort of gochujang because that’s what this recipe’s all about!
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Roasted Brussels Sprouts Sweet Spicy Gochujang Maple Glaze Oil-Free Recipe
Equipment
- Parchment Paper (or aluminum foil)
- Baking Sheet
- Standard Oven
Ingredients
- 1-½ pounds Brussels sprouts (two 12 oz packages)
- 2 tablespoons maple syrup
- 1 tablespoon gochujang paste
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoons sesame seeds (any type)
Instructions
- Cover baking sheet with a large piece of parchment paper and preheat oven to 400°
- Your Brussels sprouts should be clean and dry. Chop off and discard darkened or large stems. If Brussels sprouts are big, cut them in half lengthwise. If they're small, leave them whole. A small Brussels sprout is the size of a large grape, and a big Brussels sprout is roughly the size of a golf ball. As you trim and chop your Brussels sprouts, quite a few leaves will come off. Save the loose leaves in a separate bowl and set them aside to use towards the end of this recipe. Place whole or halved Brussels sprouts in a large bowl and set aside.
- In a small bowl combine the maple syrup, gochujang, soy sauce, rice vinegar and Dijon mustard to create the glaze. Be sure to stir until the glaze has a smooth consistency.
- Pour glaze over the Brussels sprouts in the large bowl and toss with a large spoon or spatula until Brussels sprouts are evenly coated. Now you can either let Brussels sprouts marinade in the glaze for a few minutes, or up to a few hours, or you can proceed to the next step. Marinating is optional.
- Pour the glazed Brussels sprouts and any glaze remaining in the bowl onto the parchment paper that's on the baking sheet and arrange in a single lager. It doesn't matter which side of the Brussels sprouts is up or down.
- Place in the preheated oven and cook for 20 minutes taking them out once halfway through to turn over so that they cook evenly.
- Take the pan out of the oven, add the loose leaves and toss so that the leaves get coated with the glaze.
- Place the baking pan back in the oven and roast for another 10 minutes. If after ten minutes the Brussels sprouts don't look dark enough to you, leave them in for a few more minutes. They need to look a bit burnt to be good, but just how burnt is a matter of personal preference.
- Remove from oven. While the Brussels sprouts are still on the parchment paper, sprinkle sesame seeds over them evenly and toss around one last time before serving.
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