Korean Inspired Brussels Sprouts

A golden crunch, a spicy zesty sauce, nourishing ingredients, a low caloric impact, no refined sugar, pretty much everything good a classic thanksgiving side dish is not. This #eattoglow Brussels sprouts recipe utilizes a classically Korean fermented gojuchang sauce to add a vibrant kick. Bring this recipe to your next holiday dinner or friends potluck, I promise you even the most traditional palate’d dinner guest will be going for seconds.

Korean Inspired Brussels Sprouts

Developed by my dear friend Rachel Rhee of The Dimple Life Inspired by her Korean heritage

Ingredients

1 lb organic brussels sprouts

2 Tbsp soy sauce

1/4 cup gluten free gochujang sauce

2 Tsp sesame seed oil

1 clove of garlic, diced

Recipe

1. Preheat oven to 400 degrees
2. Wash and half Brussels Sprouts
3. Cover a baking sheet in parchment paper, add Brussels to lined sheet, drizzle on avocado oil, and combine well
4. Roast Brussels for 30 minutes
5. While the Brussel’s are roasting heat a sauce pan to medium and add in all remaining ingredients
6. Cook sauce for about 3 minutes or until well combined
7. Remove Brussels from oven, add to a medium bowl, top with sauce, and stir gently until coated

Looking for a great #eattoglow thanksgiving dessert to go with your side dish? Check out my Mini Pumpkin Pie Recipe