Description
Crispy and tender broccoli florets coated in a sticky, spicy-sweet gochujang glaze, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound broccoli florets
- 2 tablespoons gochujang
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Wash and thoroughly dry the broccoli florets. Mince the garlic and line a baking sheet with parchment or a drizzle of oil.
- In a large bowl, whisk together gochujang, olive oil, honey (or maple syrup), soy sauce, minced garlic, and a pinch of salt and pepper until smooth.
- Add the broccoli florets to the bowl and toss to coat them evenly in the sauce. Spread in a single layer on the baking sheet, leaving space around florets.
- Roast in the oven for about 20-25 minutes, turning once halfway, until stems are tender and edges are charred.
- Remove from the oven, taste and adjust seasoning, then sprinkle sesame seeds over top. Serve immediately.
Notes
Ensure the broccoli is dried well for crisping. Use high heat and space florets evenly on the baking sheet for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 10g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg