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–+ servings
Gochujang Sumac Brussels Sprouts

Tangy Gochujang Sumac Brussels Sprouts You'll Love

Discover the vibrant flavors of Gochujang Sumac Brussels Sprouts, a quick, vegan-friendly side dish perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels Sprouts Choose fresh, tightly packed sprouts
  • 2 tablespoons Olive Oil Extra virgin for flavor
For the Sauce
  • 3 tablespoons Gochujang Adds sweetness and spice
  • 1 tablespoon Sumac Use fresh for optimal zest
  • 3 cloves Garlic Cloves Minced
  • 1 tablespoon Lemon Juice Freshly squeezed for brightness
  • to taste Salt Adjust according to preference
  • to taste Pepper Adjust according to preference

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to achieve perfect crispy texture.
  2. Trim the ends of the Brussels sprouts, remove damaged leaves, rinse and pat dry.
  3. In a mixing bowl, combine Gochujang, olive oil, minced garlic, sumac, salt, and pepper. Add lemon juice and whisk until smooth.
  4. Toss the Brussels sprouts in the sauce until evenly coated.
  5. Spread the coated Brussels sprouts on a parchment-lined baking sheet in a single layer.
  6. Roast in the oven for about 20-25 minutes until caramelized and crispy.
  7. Remove from oven, let cool slightly, and squeeze fresh lemon juice before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture.

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