Original recipe by Alexander Yim published in Northeast Florida Edible magazine. The original recipe was great but I found frying the Brussels Sprouts a little greasy for my taste so I recommend cooking in the oven as in Glazed Brussels Sprouts.
Brussels Sprouts with Gochujang Aioli
Ingredients
2 Lbs Brussel Sprouts, washed, bottoms removed and halved
spray oil
salt & pepper to taste
For Aioli;
1 cup vegan mayo
1-2 Tbls gochujang paste
1/2 tsp minced garlic
1/2 tsp onion powder
1/2 Tbls agave
Salt & pepper to taste
Garnish
Mint leaves
crushed peanuts
Method
Preheat oven to 425°F and set an oven rack in the middle position.
Line a baking sheet with heavy-duty aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper.
Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
While roasting Brussels Sprouts mix together the Aioli ingredients in a small bowl and whisk gentle to combine.
Serve Aioli either in a dipping vessel or mix through. Top with mint leaves and crushed peanuts.
