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Gochujang Roasted Vegetables

 

Excuse us while we gush over the gochujang — we haven’t felt this way about a condiment since the first time we put Sriracha on our poached eggs. It’s a fermented hot pepper paste made with red chiles, soybeans, cane sugar, and garlic. Its top notes are all bright and spicy-sweet, but they’re quickly followed by layers of rich, savory umami. It gives whatever you put it on a spicy kick and new depth, and here, the delicata squash, cauliflower, and Brussels sprouts seem to come to life under it.

We tossed the veggies in a marinade of gochujang, sesame oil, garlic, and sugar. We love what the sesame oil adds to the gochujang’s spicy-sweet fandango and the fresh zing of the garlic. The veggies roast up beautifully — crispy, lightly caramelized, a little charred at the tips, and perfectly tender. They’re ridiculously good dipped in the creamy cilantro sauce.

This humble side dish is so full of color, so absolutely thrilling in its flavor combos that it’ll be right at home on your holiday table. But it’s also the kind of thing you could throw together on a busy Monday night — it’ll be smashing with a couple of poached eggs

 

Serves 8

 

Ingredients

 

For the gochujang marinade:

 

1 tsp minced garlic

1 tsp sesame oil  

3 Tbsp Bibigo Go-Chu-Jang 

½ tsp sugar

½ tsp kosher salt

¼ cup olive oil

 

For the roasted vegetables:

 

2 delicata squash, peeled, halved, and cut into 1-inch strips 

½ head cauliflower, broken into florets

1 lb Brussels sprouts, washed and halved

Rough-chopped cilantro, for garnish

 

For the cilantro cream sauce:

 

¼ cup sour cream

2 Tbsp mayonnaise

1 Tbsp finely chopped Gelson’s organic cilantro

½ tsp minced garlic

1 tsp kosher salt

1 Tbsp lime juice

 

For garnish:

 

Cilantro leaves

Flake salt

 

Directions

 

  1. Preheat the oven to 475°. Place a sheet pan in the oven as it heats up.

  2. In a large bowl, stir together the marinade ingredients until well combined. 

  3. Add the squash, cauliflower, and Brussels sprouts. Toss the vegetables with the marinade until evenly coated.

  4. Once the oven is heated, remove the hot sheet pan. Pour the vegetables onto the hot pan and shake it to get the vegetables to lie flat in an even layer.

  5. Bake for about 15 minutes, until the vegetables are crisp on the outside, nicely caramelized and tender on the inside.

  6. While the vegetables are baking, combine the cilantro cream sauce ingredients and mix well. 

  7. Serve the veggies hot with the cilantro cream sauce. Garnish with cilantro and flake salt.

 

Calculate nutrition information for this recipe.

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