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Gochujang Sumac Brussels Sprouts

Gochujang Sumac Brussels Sprouts for a Flavorful Twist

These Gochujang Sumac Brussels Sprouts are a quick, vegan, and gluten-free side dish that combines smoky heat with tangy brightness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Fresh, tightly packed
For the Sauce
  • 2 tablespoons Gochujang Korean chili paste
  • 1 tablespoon Sumac Tangy spice
  • 2 tablespoons Olive Oil Extra virgin
  • 3 cloves Garlic Cloves Minced
  • 2 tablespoons Lemon Juice Freshly squeezed
  • to taste Salt Basic seasoning
  • to taste Pepper Basic seasoning

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Trim the ends of the Brussels sprouts and remove any wilted leaves. Rinse and dry them thoroughly.
  3. In a mixing bowl, combine Gochujang, olive oil, minced garlic, sumac, salt, pepper, and lemon juice. Whisk until smooth.
  4. Add Brussels sprouts to the sauce and toss until evenly coated.
  5. Spread the coated Brussels sprouts in a single layer on a parchment-lined baking sheet.
  6. Roast for 20-25 minutes, shaking the tray halfway through for even cooking.
  7. Squeeze fresh lemon juice over the roasted sprouts before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 90mgCalcium: 50mgIron: 1mg

Notes

Ensure that every sprout is evenly coated for the best flavor and avoid overcrowding on the baking sheet for optimal crispiness.

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