Roasted Gochujang Brussel Sprouts Recipe
Ingredients:
- 1 Lb. Small Brussel Sprouts, trimmed and halved
- 5 Tbsp. Extra-Virgin Olive Oil
- 1 Tbsp. Gochujang
- 1 Tbsp. Rice Vinegar
- Salt
- 2 Tsp. Sesame Seeds, toasted
Instructions:
- Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 mins.
- Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, about 2 to 3 mins., adjusting heat and moving sprouts as necessary to prevent them from overbrowning.
- While sprouts cook, combine gochujang, vinegar, and ¼ teaspoon salt in small bowl.
- Off heat, add gochujang mixture to skillet and stir to evenly coat sprouts. Season with salt to taste.
- Transfer sprouts to large plate, sprinkle with sesame seeds, and serve.
