Roasted Brussels Sprouts with Gochujang Orange Glaze
Ingredients
Brussels Sprouts
- 2 lb Brussels sprouts, trimmed and halved
- 1½ tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup pecans, toasted and chopped
- 2 tbsp pomegranate arils
Gochujang Orange Glaze
- ¼ cup pure maple syrup
- 1 tbsp bibigo™ Gochujang Hot & Sweet Sauce
- 1 tbsp white miso paste
- 1 tbsp soy sauce
- 1 clove garlic, minced or grated
- Juice of 1 navel orange
- Zest of ½ a navel orange (about 1 tsp.)
- ¼ tsp salt
- In a small saucepan, combine the maple syrup, bibigo™ Gochujang 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.
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Place Brussels sprouts on the baking sheet and drizzle with olive oil. Season with the salt and pepper and toss to coat.
- Roast for 20-25 minutes, tossing once during roasting, until Brussels sprouts are caramelized and golden brown. Let cool for a few minutes.
- Pour the Gochujang orange glaze over the Brussels sprouts and add the toasted pecans. Toss to combine. Garnish with the pomegranate arils. Serve warm.
