This is my favorite way to eat Brussels Sprouts! You have to give this one a try! This recipe comes form one of the Chefs Nikki and I love. Her name is Hetty Lui McKinnon in her book Tenderheart. It is a great book and one of our 10 tens. You should pick it up.

Main Dish

1 3/4 lb (800g) Brussels sprouts, trimmed and halved. (I used 2 lbs)
extra virgin olive oil
sea salt and black pepper
1 tablespoon toasted white sesame seeds, plus more to serve
white or brown rice to serve
1 cup (250g) Greek or vegan coconut yogurt (I used whole fat Greek non-vegan)
handful of cilantro leaves

Gochujang marinade

2 1/2 tablespoon gochujang
4 teaspoons soy sauce or tamari
4 teaspoons toasted sesame oil
2 tablespoons maple syrup
1 teaspoon rice vinegar
1 garlic clove, finely chopped, or 1/4 teaspoon garlic powder

Directions:

STEP 1: Preheat the oven to 400F or 200C

STEP 2: Place the Brussels sprouts on a sheet pan and drizzle with olive oil. Season with sea salt and black pepper and roast for 15 minutes.

STEP 3: Meanwhile, whisk together all the ingredients for the gochujang marinade until well combined

STEP 4: Remove the Brussels sprouts from the oven and pour the gochujang marinade over them. Using a rubber spatula, toss until they are well coated. Return to the oven and roast for another 8-10 minutes, until the sprouts are tender and golden. Scatter with the sesame seeds and toss to combine.

STEP 5: To serve, spoon some rice into a bowl, add a dollop of yogurt and top with the Brussels spouts. Scatter with cilantro leaves and more sesame seeds, if you like.