Brussels Sprouts with Gochujang Aioli

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.