Sticky gochujang brussels sprouts
Tibbe | 35 min
Bonchef
Share
4servings
- 800 g brussels sprouts, trimmed and halved
- extra-virgin olive oil
- sea salt
- black pepper
- 15 ml toasted white sesame seeds, plus extra to serve
- white or brown rice, to serve
- 250 g Greek or vegan coconut yoghurt
- coriander leaves
Gochujang marinade
- 30 ml gochujang
- 15 ml soy sauce or tamari
- 15 ml roasted sesame oil
- 22 1/2 ml maple syrup
- 5 ml rice vinegar
- 1 garlic clove, finely chopped, or 0.5 teaspoon garlic powder
- 1Preheat the oven to 200°C.
- 2Place the brussels sprouts on a baking tray and drizzle with extra-virgin olive oil.
- 3Season with sea salt and black pepper and roast for 15 minutes.
- 4Meanwhile, whisk together all the ingredients for the gochujang marinade until well combined.
- 5Remove the brussels sprouts from the oven and pour the gochujang marinade over them. Using a rubber spatula, toss until they are well coated.
- 6Return to the oven and roast for another 8-10 minutes, until the sprouts are tender and golden.
- 7Scatter with the toasted white sesame seeds and toss to combine.
- 8To serve, spoon some white or brown rice into a bowl, add a dollop of Greek or vegan coconut yoghurt and top with the brussels sprouts.
- 9Scatter with coriander leaves and more sesame seeds, if desired.
Calories (kcal)162
8% of RDA*
Protein (g)6
4% of RDA*
Carbohydrates (g)22
7% of RDA*
Fat (g)7
10% of RDA*
Calories (kcal)
8% of RDA*
Protein (g)
4% of RDA*
Carbohydrates (g)
7% of RDA*
Fat (g)
10% of RDA*
Details
Sugar (g)5 g(6% of RDA*)
Fiber (g)6 g(20% of RDA*)
Saturated fat (g)1 g(5% of RDA*)
Salt (g)1 g(17% of RDA*)
*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.
Recipes from the community
Bonchef is the freshest recipe community. Add and collect recipes from anywhere.
Sticky gochujang brussels sprouts
Sticky gochujang brussels sprouts
- 800 g brussels sprouts, trimmed and halved
- extra-virgin olive oil
- sea salt
- black pepper
- 15 ml toasted white sesame seeds, plus extra to serve
- white or brown rice, to serve
- 250 g Greek or vegan coconut yoghurt
- coriander leaves
Gochujang marinade
- 30 ml gochujang
- 15 ml soy sauce or tamari
- 15 ml roasted sesame oil
- 22 1/2 ml maple syrup
- 5 ml rice vinegar
- 1 garlic clove, finely chopped, or 0.5 teaspoon garlic powder
- 1Preheat the oven to 200°C.
- 2Place the brussels sprouts on a baking tray and drizzle with extra-virgin olive oil.
- 3Season with sea salt and black pepper and roast for 15 minutes.
- 4Meanwhile, whisk together all the ingredients for the gochujang marinade until well combined.
- 5Remove the brussels sprouts from the oven and pour the gochujang marinade over them. Using a rubber spatula, toss until they are well coated.
- 6Return to the oven and roast for another 8-10 minutes, until the sprouts are tender and golden.
- 7Scatter with the toasted white sesame seeds and toss to combine.
- 8To serve, spoon some white or brown rice into a bowl, add a dollop of Greek or vegan coconut yoghurt and top with the brussels sprouts.
- 9Scatter with coriander leaves and more sesame seeds, if desired.
Calories (kcal)162
8% of RDA*
Protein (g)6
4% of RDA*
Carbohydrates (g)22
7% of RDA*
Fat (g)7
10% of RDA*
Calories (kcal)
8% of RDA*
Protein (g)
4% of RDA*
Carbohydrates (g)
7% of RDA*
Fat (g)
10% of RDA*
Details
Sugar (g)5 g(6% of RDA*)
Fiber (g)6 g(20% of RDA*)
Saturated fat (g)1 g(5% of RDA*)
Salt (g)1 g(17% of RDA*)
*These nutritional values are estimates and can vary based on the specific products you use. Take these as an indication. The RDAs (recommended dietary allowances) are averages, so check your own requirements and goals.