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Roasted Brussels Sprouts Sweet Spicy Gochujang Maple Glaze

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine American, Asian Fusion, Vegan Fusion, Vegetarian

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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