Roasted Brussels Sprouts with Gochujang Miso Vinaigrette
Ingredients
Brussels sprouts, trimmed and cut in half 200 Gr
Vegetable oil 30 Ml
Extra virgin olive oil 30 Ml
Red wine vinegar 30 Ml
Ofood gochujang spicy miso sauce 15 Gr
Maple syrup 5 Gr
Shallot, chopped 15 Gr
Garlic, chopped 5 Gr
Crushed black pepper to taste
Directions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Place the Brussels sprouts in a large mixing bowl and toss with vegetable oil and coat well.
- Arrange cut side of Brussels sprouts against the baking sheet and roast in oven for about 20 minutes.
- Meanwhile, combine remaining ingredients in a jar with a lid and shake until well blended.
- Remove Brussels sprouts from the oven and mix with gochujang miso vinaigrette in a large bowl.
- Transfer to a serving plate.
- Add some Ofood black anchovy sauce in vinaigrette to give extra umami.
