Ingredients:

  • 1.5 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp Gochujang (Korean chili paste)
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with the neutral oil, salt, and pepper until evenly coated.
  2. Arrange the sprouts on a large rimmed baking sheet, placing them cut-side down for maximum browning. Roast for 15–20 minutes until the outer leaves are dark brown and charred.
  3. While roasting, whisk together the Gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl.
  4. Remove the tray from the oven. Pour the glaze over the sprouts and toss with a spatula to coat. Return to the oven for 3–5 minutes until the glaze is bubbling and sticky.
  5. Remove from the oven and immediately garnish with toasted sesame seeds and sliced scallions. Serve hot.