Gochujang Sumac Brussels Sprouts

Brussels sprouts are like the misunderstood middle child of the vegetable world. They sit there, looking all sprightly and green, while everyone else is busy making friends with more popular veggies. But let me tell you, when dressed in Gochujang and sumac, these little orbs become the life of the party. The smoky heat of Gochujang combined with the tangy zest of sumac transforms them into a dish that even your pickiest eaters will adore.

Picture this: a dinner table filled with laughter, clinking glasses, and the irresistible aroma of roasted Brussels sprouts wafting through the air. You can’t help but sneak a bite before they even hit the serving platter! Whether it’s a cozy family gathering or a fancy dinner party, these Gochujang Sumac Brussels Sprouts are destined to steal the show.

The first time I made these Brussels sprouts, my friend took one bite and declared them “life-changing.” We were at a potluck, and let’s just say they didn’t last long on the table!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Look for tightly packed sprouts without blemishes; they should feel heavy for their size.
• Gochujang: This Korean chili paste adds a sweet and spicy kick; opt for high-quality brands for better flavor. spicy miso ramen bowl.
• Sumac: A tangy spice that brightens dishes; ensure it’s fresh for maximum zest.
• Olive Oil: Use extra virgin olive oil for richness; it also helps achieve that perfect roast.
• Salt and Pepper: Essential seasonings to elevate all flavors; adjust to your taste preference.
• Garlic Cloves: Fresh garlic adds depth; crushed or minced works beautifully in this recipe. For more inspiration, check out this herbed tuna salad recipe recipe.
• Lemon Juice: Freshly squeezed lemon juice enhances brightness; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepping these Gochujang Sumac Brussels Sprouts is as enjoyable as eating them! Let’s dive right into it.

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This temperature is key for achieving crispy edges while keeping the insides tender.

Prepare the Brussels Sprouts: Trim off the ends of each sprout and remove any yellow leaves. Rinse under cold water to wash away any dirt, then pat dry with a clean towel.

Create Your Sauce: In a large bowl, combine Gochujang, olive oil, minced garlic, sumac, salt, pepper, and lemon juice. Mix until smooth — let those flavors mingle!

Toss It All Together: Add the Brussels sprouts to your sauce mixture and toss until each sprout is evenly coated. You want every inch of them basking in that glorious flavor!

Roast Away!: Spread the coated Brussels sprouts evenly on a baking sheet lined with parchment paper. Roast in your preheated oven for about 20-25 minutes until they’re beautifully caramelized.

Serve & Enjoy!: Once done roasting, remove them from the oven and give them one last squeeze of lemon juice before serving. Dive in while they’re still warm!

These Gochujang Sumac Brussels Sprouts are not only delicious but also provide an exciting flavor experience that you won’t forget anytime soon!

Perfecting the Cooking Process

To achieve perfectly roasted Gochujang Sumac Brussels Sprouts, start by preheating your oven to 425°F. Trim and halve the sprouts, then toss them with the gochujang and sumac mixture before roasting for about 25-30 minutes until crispy and golden.

Add Your Touch

Feel free to customize your Brussels sprouts! Add chopped garlic or sprinkle some sesame seeds for extra flavor. You can also mix in other vegetables like carrots or sweet potatoes for a colorful medley.

Storing & Reheating

Store leftover Gochujang Sumac Brussels Sprouts in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back into a hot oven for about 10 minutes to regain their crispiness.

Sometimes I serve these Brussels sprouts at family gatherings, and they disappear faster than my aunt’s famous chocolate cake! The blend of spicy and tangy always gets rave reviews.

FAQ

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can work, but fresh ones yield better texture and flavor.

What can I substitute for gochujang?

Sriracha mixed with miso paste makes a great alternative to gochujang. savory miso butter cauliflower. stuffed squash with miso butter miso butter wild rice pilaf.

How do I know when my Brussels sprouts are done?

Look for crispy edges and a golden-brown color to indicate they’re perfectly roasted.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Gochujang Sumac Brussels Sprouts

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• Author: Gordon Calloway
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Brussels sprouts are transformed into a culinary delight with this Gochujang Sumac recipe. The combination of spicy Gochujang and zesty sumac creates an unforgettable flavor that even the pickiest eaters will love. Roasted to perfection, these vibrant sprouts are not only visually stunning but also versatile enough to shine at any gathering. Serve them as a side dish or enjoy them as a scrumptious main course that’s sure to impress your guests.

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Ingredients

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• 1 lb Brussels sprouts
• 2 tbsp Gochujang
• 1 tbsp sumac
• 2 tbsp extra virgin olive oil
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Trim the ends of the Brussels sprouts and remove any yellow leaves. Rinse and pat dry.
3. In a large bowl, mix Gochujang, olive oil, minced garlic, sumac, salt, pepper, and lemon juice until smooth.
4. Add the Brussels sprouts to the sauce mixture and toss until evenly coated.
5. Spread the sprouts on a parchment-lined baking sheet and roast for 20-25 minutes until caramelized.
6. Squeeze fresh lemon juice over the roasted sprouts before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 3g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg