Gochujang Roasted Brussels Sprouts with Goat Cheese
These crispy Brussels sprouts are coated in a spicy sweet Fochujang sauce a plated with goat cheese.
Servings: 4 servings
Calories: 196kcal
Cost: $20
Equipment
- 1 baking sheet
- 1 small saucepan
- 1 sharp knife
- 1 blender to whip goat cheese (optional)
Ingredients
- 1 lb Brussels sprouts roughly chopped or halved
- 2 tbsp olive oil
- pinch of salt
- pinch of pepper
- 1 tbsp Gochujang paste
- 2 tbsp maple syrup
- ½ an orange zest and juice
- 2 tbsp soy sauce
- 3 tbsp water
- 3 tbsp goat cheese
- toasted pine nuts for decoration, optional
Instructions
- Preheat the oven to 400°F. Arrange the Brussels sprouts on the baking sheet and drizzle on 2 tbsp of olive oil, salt and pepper. Rub the oil into the sprouts with your hands. Space out the Brussels sprouts so they aren't on top of eachother.1 lb Brussels sprouts, 2 tbsp olive oil, pinch of salt, pinch of pepper
- Place the sprouts in the oven to roast for 15 minutes. Give them a toss and then roast for another 5-10 minutes, until they are as crispy as you like them (but not completely black). Remove from the oven.
- While the Brussels are roasting, make the sauce. In a saucepan, add the Gochujang, maple syrup, soy sauce, water, orange zest and orange juice. Place the saucepan over high heat and bring it to a boil, stirring frequently. Then bring it down to a simmer, and simmer it for about 4-5 minutes, until it begins to thicken. Then remove it from the oven and let it cool for about 10 minutes - it will become thicker. Pour the sauce on the Brussels sprouts and toss.1 tbsp Gochujang paste, 2 tbsp maple syrup, 2 tbsp soy sauce, 3 tbsp water, ½ an orange
- Add the goat cheese to a blender and whip it on high. If you want it to be more spreadable, add a splash of water and blend it again.3 tbsp goat cheese
- To your final bowl, spoon the goat cheese onto the bottom. Add the coated Brussels sprouts on top. Sprinkle on pine nuts if you wish. Enjoy!toasted pine nuts