Description
A deliciously bold side dish that combines roasted broccoli with the spicy-sweet complexity of gochujang, perfect for elevating any meal.
Ingredients
Scale
- 1 pound broccoli florets
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the broccoli into bite-sized florets and place them in a large mixing bowl.
- In a separate bowl, whisk together the gochujang, olive oil, minced garlic, salt, and pepper until well combined.
- Pour the gochujang mixture over the broccoli and toss until the florets are well coated.
- Spread the broccoli out in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for 15-20 minutes, or until the broccoli is crispy and tender.
- Serve hot as a delightful side dish, perfect for sharing.
Notes
Avoid overmixing the broccoli with the sauce for uniform coating. Check for doneness at 15 minutes to ensure the broccoli is tender yet crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg