Sweet & Spicy Roasted Brussels Sprouts
These Brussels sprouts will be one of the easiest slides you’ll ever make. All you do is roast them until they’re charred, then top with an easy dressing made using our Sweet & Spicy Korean BBQ Sauce. It’s tangy, it’s savory, it’s just a touch spicy, and the best part—it’s great served warm, at room temperature, or even chilled. This means you can pull it straight from the oven to the table, or make it ahead and pull it directly from your refrigerator.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 pounds Brussels sprouts, halved and trimmed
- ¼ cup olive oil
- Kosher salt
- 1 cup candied nuts, such as pecans, crushed (optional)
For the Dressing:
Version 1 — With Garlic Crunch
- ¼ cup Momofuku Sweet & Spicy Korean BBQ Sauce
- 1 tablespoon Momofuku Rice Vinegar
- 2 tablespoons olive oil
- 1 tablespoon Momofuku Garlic Crunch
Version 2 — Without Garlic Crunch
- ¼ cup Momofuku Sweet & Spicy BBQ Sauce
- 1 tablespoon Momofuku Rice Vinegar
- ½ clove garlic, grated
- 2 tablespoons olive oil
- 1 teaspoon Momofuku Chili Crunch
Directions
Heat oven to 425°F.
Toss Brussels sprouts with olive oil and season with Kosher salt. Spread on a sheet pan and roast until they are deeply charred, about 30–35 minutes.
For the dressing:
VERSION 1 — With Garlic Crunch
Whisk together Momofuku Sweet & Spicy Korean BBQ Sauce, Momofuku Rice Vinegar, olive oil, and Momofuku Garlic Crunch.
VERSION 2 — Without Garlic Crunch
Mix Rice Vinegar and grated garlic and let it mellow the garlic for 5 minutes. Add Sweet & Spicy Korean BBQ Sauce, olive oil, and Chili Crunch. Mix until smooth.
Once the Brussels sprouts are charred:
Remove Brussels sprouts from the oven and toss with the prepared dressing. Top with crushed candied pecans.
