I live near a Whole Foods Market, so sometimes I can smell breakfast cooking while on my morning walk. Recently, the scent of maple syrup and bacon filled the air – and I immediately craved brunch fare. But I digress. As you can probably guess, this post has little to do with the first (and most important) meal of the day.
Instead, I present to you roasted Brussels sprouts with gochujang glaze. These sweet and savory morsels won’t satisfy a craving for French toast, cinnamon rolls or eggs and potatoes, but they’re delightful in their own right, especially when finished with a sprinkling of furikake (a savory Japanese seasoning).
Don’t believe me? Try the recipe. Who knows, roasted Brussels sprouts with gochujang glaze may soon become a favorite addition to your breakfast plate.
Recipe adapted from The Garlic Pad.
- 2 tablespoons olive oil
- 1 tablespoon gochujang
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- sea salt and freshly ground black pepper
- furikake (optional, for garnish)
- Preheat oven to 400 degrees.
- In a medium bowl, combine the olive oil, gochujang, honey and rice vinegar. Add Brussels sprouts, season with salt and pepper to taste, and toss to combine.
- Line a baking sheet with foil. Arrange Brussels sprouts in a single layer on the baking sheet, cut side down, and pour glaze over the Brussels sprouts.
- Bake for 20 minutes or until Brussels sprouts are caramelized and fork tender.
- Garnish with furikake, if using.
