Roasted Cabbage with Gochujang Glaze
They key to this recipe is the Gochujang Glaze, which you can drizzle onto any vegetable, cooked in any way. Stir-fried? Drizzle the Gochujang Glaze in the last few seconds. Oven-roasted? Drizzle right onto the finished right on the pan and toss to coat. Grilled? Brush onto the vegetables and throw back onto the grill for the last minute or two to caramelize. So many options, so little reason not to make Gochujang Glaze!
Servings: 4 servings
Calories: 173kcal
Ingredients
- 1 head cabbage
- 1 tablespoon avocado oil or other neutral oil for cooking
for Gochujang Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon apple cider vinegar
- 2 large garlic cloves finely minced
Garnishes
- 2 scallions sliced on the bias
- 2 tablespoons toasted sesame seeds
Instructions
- Heat oven to 425°F and line a baking sheet with parchment paper.
Cook Cabbage:
- Place carrots on baking sheet, drizzle with avocado oil, and toss until carrots are evenly coated. Shake baking sheet to make sure carrots are in a single layer.
- Roast carrots in oven until just tender, about 20 minutes. Give the carrots a stir halfway through the roasting time.
Make Gochujang Glaze:
- While the cabbage wedges are roasting, make the Gochujang Glaze. In a small bowl, whisk together the 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon apple cider vinegar, and minced garlic cloves.
- Remove baking sheet from oven. Brush Gochujang Glaze over cabbage.
- Return baking sheet to oven and roast for 10 minutes to caramelize the Gochujang Glaze.
- Remove cabbage to serving plate. Garnish with sliced scallions and toasted sesame seeds.
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Nutrition
Serving: 1serving | Calories: 173kcal | Protein: 3.5g | Fiber: 5.5g