Sticky gochujang brussels sprouts

This sticky, hot gochujang marinade brings swagger to these brussels sprouts. Spicy, sweet and very savoury, it turns each morsel into a party of flavours, simultaneously bolstering the earthiness of the sprouts while also highlighting their natural sweetness.

Sticky gochujang brussels sprouts Credit: Hetty Lui McKinnon

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

This marinade is a versatile one – use it to marinate veggies for the barbecue, slather it on firm tofu before and after roasting, or thin it out with some olive oil and use it as a salad dressing. Plain or coconut yoghurt helps to ameliorate the heat of the gochujang, providing a refreshing tang to the meal. The sticky sprouts can also be served on their own, as a vegetable side.

Ingredients

• 800 g brussels sprouts, trimmed and halved
• Extra-virgin olive oil
• Sea salt and black pepper
• 1 tbsp toasted white sesame seeds, plus extra to serve
• white or brown rice, to serve
• 250 g (1 cup) Greek or vegan coconut yoghurt
• A handful of coriander leaves

Gochujang marinade

• 2 tbsp gochujang
• 1 tbsp soy sauce or tamari
• 1 tbsp roasted sesame oil
• 1½ tbsp maple syrup
• 1 tsp rice vinegar
• 1 garlic clove, finely chopped, or ¼ tsp garlic powder

Instructions

1. Preheat the oven to 200°C.
2. Place the brussels sprouts on a baking tray and drizzle with olive oil. Season with sea salt and black pepper and roast for 15 minutes.
3. Meanwhile, whisk together all the ingredients for the gochujang marinade until well combined.
4. Remove the brussels sprouts from the oven and pour the gochujang marinade over them. Using a rubber spatula, toss until they are well coated. Return to the oven and roast for another 8–10 minutes, until the sprouts are tender and golden. Scatter with the sesame seeds and toss to combine.
5. To serve, spoon some rice into a bowl, add a dollop of yoghurt and top with the brussels sprouts. Scatter with coriander leaves and more sesame seeds, if you like.

Notes

• To make the recipe gluten free, substitute gochujang for sriracha

• Brussels sprouts can be substituted for broccoli and cauliflower.

Images and recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, (RRP $59.99). Photography by Hetty Lui McKinnon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This marinade is a versatile one – use it to marinate veggies for the barbecue, slather it on firm tofu before and after roasting, or thin it out with some olive oil and use it as a salad dressing. Plain or coconut yoghurt helps to ameliorate the heat of the gochujang, providing a refreshing tang to the meal. The sticky sprouts can also be served on their own, as a vegetable side.