Charred Gochujang Brussels Sprouts

A spicy twist on the fall fave

One thing I’m so excited for is Brussels season! They’re one of my favorite winter veggies but I will say I get tired of the same old garlic and oil version. This recipe might be my favorite yet. They came out salty, sticky and slightly sweet with a good amount of heat. I recommend going online or to Hmart to source gochujaru chili powder which is an earthy not too spicy Korean pepper. No need to use store bought paste which tends to include syrups and additives, my quickie homemade version does the trick! If you simply cannot find gochujaru, you could use a couple dashes of cayenne pepper which is much spicier so a tiny bit goes a long way.