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Roasted Brussels Sprouts with Go-Chu-Jang Orange Glaze

Roasted Brussels Sprouts with Go-Chu-Jang Orange Glaze

  1. In a small saucepan, combine the maple syrup, bibigo™ Go-Chu-Jang Hot & Sweet Sauce, miso paste, garlic, orange juice, orange zest, and salt. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, and let mixture reduce by about ½, until it becomes thick and syrup-y, about 5-6 minutes. Set aside.
  2. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  3. Place Brussels sprouts on the baking sheet and drizzle with olive oil. Season with the salt and pepper and toss to coat.
  4. Roast for 20-25 minutes, tossing once during roasting, until Brussels sprouts are caramelized and golden brown. Let cool for a few minutes.
  5. Pour the go-chu-jang orange glaze over the Brussels sprouts and add the toasted pecans. Toss to combine. Garnish with the pomegranate arils. Serve warm.

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