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Maple Roasted Brussel Sprouts, recipe by Veg Cafe. Photo by Jyotsna Bhamidipati.

Maple Roasted Brussels Sprouts

Recipe by Veg Café & Bar
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Servings 8

Ingredients
  

  • 2 pounds Brussels sprouts

For the maple marinade:

  • ½ cup olive oil
  • ½ cup maple syrup
  • ¼ cup Bragg liquid aminos
  • ¼ cup balsamic vinegar
  • 2 teaspoons black pepper

For the gochujang mayo:

  • 1 cup vegan mayo, Follow Your Heart brand preferred
  • 2 teaspoons gochujang
  • 2 teaspoons chili paste
  • 2 tablespoons water
  • 1 teaspoon rice vinegar

For the garnish:

  • ½ cup vegetable oil
  • 3 large shallots, sliced ½-inch thick
  • 2 green onions, thinly sliced diagonally
  • 1 cup vegan kimchi, chopped
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Make the maple marinade by mixing all ingredients together. Wash Brussels sprouts, halve them, and toss in marinade. Marinate overnight for the best results or at least 2 to 3 hours.
  • Preheat oven to 400 degrees F.
  • Bake Brussels sprouts with flat side face down on medium-sized sheet pan for 25 minutes, or until caramelized. While Brussels sprouts cook, make gochujang mayo. Combine all ingredients in bowl and transfer to squeeze bottle or piping bag.
  • In small saucepan, heat the vegetable oil over medium heat. Test to see if oil is hot enough by carefully dropping in 1 shallot. If it sizzles, add the rest and let cook until light brown (about 5 to 10 minutes).Transfer to paper towels with slotted spoon to remove excess oil.
  • After the Brussels sprouts are done baking, transfer to serving plate. Drizzle with gochujang mayo and top with kimchi, fried shallots, green onions, and sesame seeds. Serve immediately.