Brussels Sprouts with Gochujang Aioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Brussels sprouts, trimmed and halved or quartered
2 tsp toasted sesame oil
zest of ½ lemon, finely grated
salt and freshly ground black pepper
⅔ C mayonnaise
1 tsp gochujang (Korean chili paste)
1 small clove garlic, grated
2 tsp roasted sesame seeds
optional: add bacon crumbles during last 6-7 minutes of baking.
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Directions: |
Directions:Preheat oven to 400º. On rimmed baking sheet, toss Brussels sprouts with oil, lemon zest, salt and pepper to taste. Roast until edges are brown and cores are firm-tender, 15-20 minutes. As sprouts roast, make the aioli: in medium bowl, combine mayonnaise, gochujang and garlic.
Transfer Brussel sprouts to platter and garnish with sesame seeds. Serve immediately, with aioli on the side. |
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Personal
Notes: |
Personal
Notes: Growing up in my family of seven, we enjoyed a wide variety of foods--nearly everything was available in California where we lived for many years--but we almost never had Brussels sprouts. As I recall, my father, who was very strict about eating "everything set before you" and the command to "clean your plate" himself seemed to enjoy everything--except Brussels sprouts and hominy. Again, as I recall, those distastes he admitted to reluctantly were developed when he was in WWII and was shot down over...Brussels, Belgium! So I grew up almost never knowing how delicious fresh Brussels sprouts could be! Now, they frequently are part of family dinner menus with our sons and their families; it's a favorite, even of some of our grandchildren!
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