Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the halved Brussels sprouts with avocado oil, salt, and pepper until evenly coated.
  2. Spread the sprouts across a large rimmed baking sheet, ensuring the flat sides are face-down. Roast for 15 minutes until the outer leaves are charred and centers are tender.
  3. While the sprouts roast, whisk together the Gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small bowl until smooth.
  4. Remove the sprouts from the oven and return them to the large mixing bowl. Toss thoroughly with the Gochujang glaze.
  5. Return the glazed sprouts to the baking sheet and roast for an additional 3–5 minutes until the glaze is glossy and caramelized.
  6. Garnish with toasted sesame seeds and sliced scallions before serving.