Does anyone really want to eat the Brussel sprouts? Well, when they are roasted to crispy perfection, and then tossed in a sticky Korean-inspired glaze, with just the perfect amount of heat, the answer is a resounding ‘yes!’.
8 cups Brussels sprouts
4 tbsp olive oil
1 tsp salt
1/4 cup liquid honey
1/4 cup Korean red pepper paste, gochujang
1 tbsp cider vinegar
- Cut brussels sprouts lengthwise into halves. Divide between 2 parchment paper–lined rimmed baking sheets. Drizzle each with half of the oil; sprinkle each with half of the salt. Toss to mix.
- Roast in top and bottom thirds of an oven at 400°F, stirring occasionally and switching pans halfway through, until edges are crispy – about 25 minutes.
- Meanwhile, in large bowl, stir together honey, red pepper paste and vinegar. Gently turn roasted brussels sprouts into same bowl; toss to evenly coat.
- Spread out on baking sheets. Continue to roast until brussels sprouts are tender and glazed – about 5 to 7 more minutes.