Gochujang Roasted Winter Vegetables

We have been so spoiled this year with a warm(ish) and dry(ish) winter here in Portland. While it’s still been a little chilly, it’s been hard for me to not just kick start into spring already! Yet it is only mid-February and there is still plenty of winter dishes and fresh produce to enjoy before we move on to the next season. So I took some beautiful delicata squash and brussels sprouts and made these Gochujang Roasted Winter Vegetables this last weekend. And holy cow, let me tell you, they are some of the most addicting vegetables I have ever made!

Gochujang is a Korean chili paste that is relatively mild, but a small amount packs a flavorful punch. It’s a key ingredient in one of my favorite foods (Korean fried chicken) and it is an amazing thing to keep in your pantry when you want to add a little kick that isn’t from sriracha… It’s sweet and salty and spicy and paris beautifully with the earthiness of the squash and sprouts. By coating the vegetables fully before roasting them, it gives them a wonderful glaze and slight char that makes these absolutely divine!

After photographing this recipe I immediately ate half of them right off the baking sheet. If you’re not a spice fan, don’t worry. Cut the gochujang measurement slightly, and you’ll still love this. Perfect on their own as a side dish, these Gochujang Roasted Winter Vegetables are also versatile and would be an amazing addition to these Korean Beef Bulgogi Bowls. How are you enjoying the end-of-winter produce season?

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Gochujang Roasted Winter Vegetables

Perfectly roasted squash and brussels sprouts coated in a Korean chili paste. These Gochujang Roasted Winter Vegetables are perfect as a side dish or combined with other goodies in a bowl.

Servings 3 Servings

Ingredients

• 1/2 lb Brussels sprouts
• 1 1/2 Cups Delicata squash, thinly sliced
• 1 Tbsp. Gochujang
• 2 tsp. Soy Sauce
• 1 Tbsp. Oil of choice
• Scallions
• Toasted Sesame Seeds

Instructions

• Preheat oven to 425 degrees and line a baking sheet with parchment paper. Trim the sprouts and cut into quarters. Thinly slice delicata squash into thin half moon slices.
• In a large bowl, combine the gochujang, soy sauce and oil. Add in the vegetables and toss to fully coat. Place vegetables on baking sheet on a single layer
• Roast at 425 for 18 minutes turning pan once halfway through. Remove from oven and garnish with sliced scallions and sesame seeds.