- VE
- VN
- LC
Broccolini with Gochujang Sauce
Playing around in the kitchen with new ingredients is always fun for me. When I saw gochujang at Trader Joe’s, I picked some up with no real plan. It sat in my pantry for weeks – maybe months – before I happened upon a side dish at a restaurant that used it to make a sauce on which they served roasted broccolini. I immediately got to work to create my own version of this dynamite combination, which includes a sweet-and-spicy Gochujang Sauce that creates the perfect bed for roasted broccolini with just a bit of char. The results were just too good not to share.
Ingredients
Instructions
- Step 1
Preheat oven to 425 degrees F. Clean broccolini and cut off ends and trim leaves.
- Step 2
Add broccolini to a baking sheet and drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine.
- Step 3
Roast broccolini in pre-heated oven for 12 to 14 minutes until ends just start to char but not burn.
- Step 4
Meanwhile, add 3 tablespoons gochujang paste, 1½ tablespoons rice vinegar, 1 tablespoon sesame oil and 1 tablespoon maple syrup to a bowl. Whisk together until everything is well incorporated.
- Step 5
For serving, spoon Gochujang Sauce onto a platter. Place roasted broccolini on top and garnish with zest of 1 lemon and toasted sesame seeds. Serve.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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